Quick pickled onions

No need to spend hours in the kitchen to make marinades. In just a few minutes, you will have a jar of pickled onions that you can enjoy the same day as an accompaniment to fish, a piece of meat, tacos or even in a salad.



4 cups (1 L) water

1 tsp. (5 ml) salt

175 g red pearl onions


1/3 cup (85 ml) water

4 tbsp. (60 ml) apple cider vinegar & yellow maple

1 C. (5 ml) salt

A few seeds of cumin, coriander and black pepper


  1. In a saucepan, bring 4 cups of water and 1 tsp. salt to a boil.
  2. Immerse the onions in boiling water and remove them after 1 minute. Immerse the onions in a bath of ice water, then remove the skin.
  3. Place the onions in a clean 250 ml glass jar.
  4. In a small saucepan, prepare the marinade: bring the water and cider vinegar to a boil with the salt and herbs.
  5. Pour the hot liquid over the onions.
  6. Leave to marinate for 1 hour at room temperature. Pickled onions will keep for 2 weeks in the refrigerator.


The little extra!
For a sweet version, add 2 tbsp. (30 ml) brown sugar or maple syrup in the marinade. Vary the aromatics to taste: anise, bay leaf, cumin, cardamom, etc. These sweet little onions go perfectly with traditional holiday dishes such as tourtière or turkey.


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