Spicy Pickled Onions

Spicy Pickled Onions are a versatile condiment you can eat straight from the jar. These are crunchy and infused with spicy vinegar mixture.

Course Condiment

Cuisine American

Prep Time 5

Cook Time 10

Servings Servings

Calories 39kcal

Slice the red onion thinly and place the slices in a glass jar or container.
Combine the white vinegar, sugar, salt, and red pepper flakes, in a saucepan.
Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt.
Once the mixture boils, remove it from the heat and carefully pour it over the sliced onions in the jar/container.
Allow the onions to cool at room temperature for about 30 minutes. Then, cover the container and refrigerate for at least 1 hour before serving.

To Store: Leftover spicy pickled onions can be stored in an airtight container in the refrigerator for up to 2 weeks. For the best results, ensure the pickling liquid completely covers the onions.
To Freeze: This recipe does not freeze well, and the onion loses its texture when thawed. But you can freeze the pickling liquid in ice cube trays for later use in marinades or dressings.
To Thaw: If you've frozen the pickling liquid, place it in the refrigerator overnight or until it returns to room temperature.
To Reheat: Spicy pickled onions do not need to be reheated. Remove them from the refrigerator and use them directly in your dishes.