Quick Pickled Onions
A bright, tangy condiment that enhances burgers, salads, and many dishes in just an hour.
Ingredients
Main ingredients
- 2 small red onions, thinly sliced Red onions give the best color; white or shallots can be used but will be paler.
- 2 cups white vinegar Distilled or apple cider vinegar both work.
- 2 cups water
- 1/3 cup cane sugar Substitute: granulated sugar or honey (honey adds a floral note).
- 2 tablespoons sea salt Use kosher salt; reduce slightly if using table salt.
Optional ingredients
- 2 cloves garlic, peeled and lightly crushed Optional for extra flavor.
- 1 teaspoon mixed peppercorns Optional for a peppery warmth.
Instructions
Preparation
- Sterilize 2–3 jars by washing them in hot, soapy water, rinsing, and either running them through a hot dishwasher cycle or boiling briefly.
- Thinly slice the red onions into rings or half-moons. Divide the slices evenly among the sterilized jars. Add garlic and peppercorns if using.
Brining
- In a saucepan, combine white vinegar, water, cane sugar, and sea salt. Heat gently until sugar and salt dissolve completely without boiling.
- Remove the pan from heat and let the brine cool slightly until warm but not hot (about 5 minutes).
- Pour the warm brine over the onions, ensuring they are fully submerged.
- Leave the jars uncovered until they reach room temperature, then seal tightly and refrigerate.
Serving
- The pickles are ready in 1 hour, but they taste best after resting overnight.
Notes
Store sealed jars in the fridge for up to 4 weeks for best texture and flavor. Always use a clean fork to remove onions.