Description
A Simple Kitchen Staple: sweet, tangy Quick Pickled Red Onions in just 15 minutes. Perfect with grilled meats and vegetables, on sandwiches, in tacos, and on charcuterie boards.
Ingredients
Units
Scale
- 2 large red onions
- 1 cup apple cider vinegar (or white vinegar)
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 8 - 12 whole peppercorns
- 1/4 teaspoon dried red chilies (spicy variation)
- 1 crushed garlic clove (optional)
Instructions
- Slice thin. Peel and slice the red onion in half, through the core lengthwise. Then cut the half onion into fifths or sixths, on a 45-degree angle, to make tapered petals — with a sharp knife. (See recipe notes.)
- Heat the brine. In a small pot, warm the equal parts of vinegar and sugar, with 1 tablespoon of salt and sugar per cup of vinegar, to a boil, dissolving salt and sugar.
- Pour & pickle. Place onions in a clean heat-proof bowl and pour the hot brine over top to cover onions. Cover with cling wrap.
- Let it rest. Cool at room temperature. Transfer to a clean mason jar along with all pickling brine and refrigerate.
Notes
Can you stuff your onions into a jar and pickle? Of course you can. I transfer once pickled because they’re flexible and easier to fit into the jar. They’re good to eat in 30 minutes, but best after a few hours. Will last in your fridge for a couple of months.
- Prep Time: 15 mins
- Cook Time: 30 Mins
- Category: Condiments
- Method: Pickeling
- Cuisine: North American
