Every time my husband and I grab food from our local Whole Food Market restaurant, I always comment on how much I looooove pickled onions on my burger. They include a small serving of pickled red onions for you to put on your burger (totally optional!), but more often than not, I’m left wishing I had extra to munch on. They’re just so good.
Although I didn’t have any red onions at home, I did have a single white onion… so I thought I’d try my hand at making my own pickled onions at home. It’s BBQ season here in Tucson, and we’ve been having tons of Beyond Burgers and Beyond Sausages each weekend. I knew pickled onions wouldn’t go to waste ’round here.
Pickled White Onions
Total Time: 1 hour prep, 15 minutes cooking
Servings: 6-8 oz.
- 1 large thinly sliced white onion
- 2 tbsp. salt
- 1 3/4 c. white vinegar
- 1 c. sugar
- 2 tsp. dried thyme
- Place onions in a colander in your kitchen sink or on a plate. Sprinkle with salt and toss.
- Let stand for 1 hour. Then, rinse and drain onions, squeezing to remove excess liquid.
- In a pot, combine vinegar, sugar, and thyme. Bring to a boil.
- Add onions, and return to a boil. Then reduce heat and simmer for 10 minutes.
- Remove from heat and carefully ladle into a mason jar.
- Store in the fridge for 2 weeks (if they even last that long!).