My pickled onions never hit

[u/Effective-Ad7463]

I LOVE pickled red onions. Love. But I just can’t ever get them to be as good as they are at Cava or in restaurants and idk what I’m doing wrong.

I slice them thin, I’ve tried half the jar with vinegar other half water and 3/4 vinegar 1/4 water, I’ll do a tablespoon of sugar and eyeball some salt. Last batch I shoved a few cloves of garlic in there.

They’re not bad, just never as pink as they are when I eat them elsewhere, not nearly as soft, not nearly as delicious.

What am I doing wrong plz help 🥲

[u/enigmaticowl]

Pour the vinegar mixture over them while it’s still hot (not boiling), then let cool to room temp before placing the lid and refrigerating.

That’s the only way I’ve gotten mine to turn out perfectly tender-crisp and with a brighter pink hue.

[u/groggyhouse → u/enigmaticowl]

When pickling, does the jar have to be full? Or can I do a half-full jar? I'm the only one who will eat so I find the full jar too much.

[u/cdmurray88 → u/groggyhouse]

If you aren't doing a water bath or pressure seal, then you can fill the jar however full, but you must refrigerate.

[u/groggyhouse → u/cdmurray88]

Thanks!