Golden Crunchy Pickled Onions
Brighten up your pantry with these vibrant Golden Crunchy Pickled Onions! This quick and simple recipe combines pearl onions with a tangy turmeric-infused brine, creating a stunning golden hue that’s as visually striking as it is flavorful. A delightful mix of mustard seeds, coriander seeds, bay leaves, and optional chili flakes add layers of warmth and spice, making these crunchy pickles a perfect balance of tart, savory, and slightly sweet. Whether you’re elevating a charcuterie board, topping burgers, or adding zing to salads, these easy-to-make pickled onions will become your go-to condiment. Ready in just 30 minutes and refrigerator-friendly, they’re an irresistible addition to any kitchen!
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Recipe Information
Ingredients
- 500 grams Small pearl onions
- 250 milliliters White vinegar
- 250 milliliters Water
- 50 grams Granulated sugar
- 15 grams Salt
- 1 teaspoon Turmeric powder
- 1 teaspoon Mustard seeds
- 1 teaspoon Coriander seeds
- 1 teaspoon Whole black peppercorns
- 2 pieces Bay leaves
- 0.5 teaspoon Chili flakes (optional)
Instructions
Peel the small pearl onions by blanching them in boiling water for 2 minutes, then transferring them to an ice bath to loosen the skins. Gently remove the skins and trim any roots or tough tops.
In a medium saucepan, combine the white vinegar, water, granulated sugar, salt, turmeric powder, mustard seeds, coriander seeds, black peppercorns, bay leaves, and chili flakes (if using). Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar and salt have dissolved.
Carefully pack the peeled onions into sterilized glass jars, leaving about 1 inch of space at the top.
Pour the hot pickling brine over the onions, ensuring they are fully submerged. Use a clean spoon to gently press the onions down and release any trapped air bubbles.
Seal the jars with lids and allow them to cool to room temperature. Once cooled, store the jars in the refrigerator.
For best flavor, let the pickled onions sit for at least 24 hours before using. They will keep in the fridge for up to 2 weeks.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5937 mg | 258% | |
| Total Carbohydrate | 104.6 g | 38% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 72.2 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1120 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
