Quick Pickled Red Onions
Bright, tangy quick pickled red onions that enhance the flavor of numerous dishes.
Ingredients
Main ingredients
- 2 cups Red onions, thinly sliced (about 1 large or 2 small)
- 1 cup Vinegar (white distilled or apple cider) Equal part to water
- 1 cup Water Equal part to vinegar
- 1-2 tablespoons Sugar, granulated To taste
- 1/2-1 teaspoon Salt, fine To taste
Instructions
Preparation
- Trim and slice the onions very thin using a sharp knife or mandoline.
- In a bowl, combine equal parts vinegar and water. For example, use 1/2 cup of each for a small jar.
- Stir in the sugar and salt until fully dissolved. Taste the mixture and adjust for tanginess and sweetness.
- Pack the sliced onions into a clean jar tightly.
- Pour the brine over the onions, ensuring they are fully submerged. Use a spoon if needed to press them down.
- Let the jar sit at room temperature for 30 minutes before using. For enhanced flavor, refrigerate for a few hours or overnight.
Notes
Storage tip: Keep sealed jar in the fridge for up to 2 weeks. Check for off smells or sliminess and discard if necessary. No need to reheat; they are served cold or at room temperature.