This is such an easy recipe to throw together for your next-day salad, burger, brat, or just go crazy and eat them solo! They have incredible flavor and skip the worry of canning by making it a small batch to store in the fridge!
If you're a fan of dill pickles, these quick pickled onions are a must try! They're super easy to make and add great flavor to whatever you choose to put them on.
For best results, they should be refrigerated at least overnight, if not 24 hours. If you cut the time short you'll get crunchier onions that still have a bit of spice to them. The longer they marinade the juicier they'll be with great pickled flavor throughout.
I love using these onion in my Roasted Beet Salad recipe! My daughter loves eating them alone as a side, and they're great on sandwiches and hot dogs/brats!
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Quick Pickled Onions for small batch and refrigerated
- 1 tall canning jar or 4 cup glass pyrex with lid
- 1 cup thinly sliced yellow or purple onions (about ½ a large onion)
- ½ cup distilled white vinegar
- 6 tablespoon water
- 2 teaspoon kosher salt
- 1 teaspoon dried dill
- Thinly slice onions and add to a mason jar or glass dish with lid. Add all remaining ingredients and stir or shake jar. Marinate in the fridge overnight (6-8 hours or longer). The less time you do the crunchier and spicier the onions will be. Longer time will yield tender and less spicy onions.Enjoy on salads, sandwiches, or stand alone!
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