Pickled Onions | Syrup and Biscuits (2024)

Onions add so much flavor to a dish. There’s very few savory dishes I eat that don’t have onion in some form or fashion. Pickled Onions are quick and easy to assemble. The hardest part is waiting overnight to eat them. Use Pickled Onions as a topping on sandwiches, tacos, burritos, salads, etc.

As with any pickling brine, acid is a key ingredient. I used Meyer lemon juice because we’re about to be over run with lemons. Our Meyer lemon tree is loaded. Not bragging, just stating the facts, ma’am. Substitute lime juice, apple cider vinegar or a combination of the three.

I added bay leaf, mustard seed, black peppercorn and cloves for some addition flavor. Those spices are traditionally used in pickling spice. They’re optional so if you don’t have them , don’t fret. The pickled onions will turn out fine without them.

Think about using them as toppings forfajitas, hamburgers, and pulled pork sandwiches.

The color of these babies is stunning. I just like looking at them. And then I eat them.

Y’all come see us!

Pickled Onions

You need a cup of acid for this recipe. I used lemon juice because we have a surplus of lemons. Substitute lime juice, apple cider vinegar or a combination. If you have pickling spice on hand, throw in about a tablespoon in place of bay leaf, mustard seed, peppercorns and cloves. Hot water from the tap is fine. Boiling isn’t necessary.

yield: one quart

1 medium red onion, peeled and thinly sliced

1 cup lemon juice

1 cup hot water

1 bay leaf

2 tablespoons granulated sugar

1/2 teaspoon kosher salt

1/2 teaspoon mustard seed

1/2 teaspoon whole black peppercorn

7 or 8 whole cloves

Place onion slices in a glass quart jar or a bowl.

Mix together the remaining ingredients for the brine. Stir until sugar and salt dissolves.

Pour brine over onions. Cover and store in refrigerator for at least 4 hours. Overnight is best. Will keep in refrigerator for up to 2 weeks.

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