Quick Pickled Red Onions
Bright, tangy, and ready in half an hour. These electric-pink onions wake up tacos, grain bowls, avocado toast, and roast sandwiches. No canning, no special equipment — just a jar and a few pantry staples.
Ingredients
- 1 largered onionhalved and thinly sliced
- 1 cupapple cider vinegaror distilled white vinegar
- 1 cupwarm water
- 1 tbspgranulated sugar
- 1.5 tspfine sea salt
- 1 tspblack peppercornsoptional
- 1bay leafoptional
Equipment
- 1-pint jar with a tight-fitting lid
- Small saucepan or kettle
- Sharp knife or mandoline
Directions
- 1Pack the sliced red onion into a clean pint jar. Press down gently — it will look like a lot, but the onion softens and settles as it pickles.
- 2In a measuring cup, stir together the vinegar, warm water, sugar, and salt until the sugar and salt fully dissolve.
- 3Add the peppercorns and bay leaf to the jar, if using.
- 4Pour the brine over the onions until they are fully submerged. Nudge any floating slices down with a spoon.
- 5Let the jar sit uncovered at room temperature for 30 minutes, until the onions turn bright pink and pliable.
- 6Seal and refrigerate. They are good to eat right away and even better after a few hours.
Notes
- Keeps in the refrigerator for up to 2 weeks, submerged in brine.
- For milder, more tender onions, pour boiling water over the slices in a colander before packing the jar.
- Save the leftover brine — it makes a punchy addition to salad dressings and marinades.