Quick Pickled Red Onions
Bright pink, tangy, crunchy pickled onions that make everything taste better. Slice, pour, wait thirty minutes — that's it. One jar lasts two weeks and costs about fifty cents to make.
Prep Time 5 minutes
Total Time 35 minutes
Servings 8 servings
Ingredients
- 1 large red onion thinly sliced into rings or half-moons
- 1 cup white vinegar or apple cider vinegar
- 1 cup warm water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon whole black peppercorns optional
- 1 bay leaf optional
Instructions
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Slice the red onion as thin as you can — a mandoline is ideal, but a sharp knife works fine. Separate the rings and pack them into a clean pint jar or glass bowl.
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In a measuring cup, stir together the warm water, vinegar, sugar, and salt until the sugar and salt dissolve completely.
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Pour the brine over the onions, making sure they're fully submerged. Add peppercorns and bay leaf if using. Press onions down with a spoon if they float.
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Let sit at room temperature for at least 30 minutes. The onions will turn bright pink almost immediately. For best flavor, refrigerate for at least 1 hour before using.
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Store in the fridge with a lid for up to 2 weeks. They get better with time.
Recipe Notes
Variations: Add a sliced jalapeno for spicy pickled onions. Add fresh dill and garlic for a sandwich-perfect version. Double the sugar and add a cinnamon stick for sweet pickled onions that are incredible on a cheese board.