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Quick Pickled Red Onions Recipe

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Quick Pickled Red Onions are a tangy and slightly sweet condiment made by soaking thinly sliced red onions in a hot vinegar-based brine. Perfect for adding a burst of flavor and crunch to salads, sandwiches, tacos, and more, this recipe is fast and easy, requiring minimal ingredients and time.

Ingredients

Pickling Ingredients

  • 1 large Red Onion (approx. 250g), peeled and sliced very thinly
  • 1 clove Garlic, smashed lightly
  • 1 teaspoon Whole Black Peppercorns

Brine

  • 1 cup Apple Cider Vinegar (or White Wine Vinegar)
  • 1 cup Water
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Kosher Salt (or fine Sea Salt)

Instructions

  1. Slice the Onions: Peel the red onion and slice it as thinly as possible using a mandoline slicer or a sharp chef's knife to ensure uniform slices for even pickling.
  2. Pack the Jar: Place the smashed garlic clove and whole black peppercorns at the bottom of a clean, heat-safe 1-pint Mason jar. Then, tightly pack the thinly sliced onions on top of the flavorings.
  3. Heat the Brine Ingredients: In a medium non-reactive saucepan, combine water, apple cider vinegar, granulated sugar, and kosher salt.
  4. Bring to a Boil: Heat the saucepan over medium-high heat, stirring consistently until the sugar and salt fully dissolve and the liquid reaches a rolling boil, which takes about 4 to 5 minutes. The brine should be clear.
  5. Remove from Heat: Immediately take the saucepan off the heat once boiling.
  6. Pour the Brine: Carefully pour the hot brine directly over the packed onions in the jar, pouring slowly until the onions are completely submerged.
  7. Submerge and Seal: Use the back of a spoon to gently press the onions down to ensure they remain submerged beneath the brine.
  8. Cool: Leave the jar uncovered on the countertop and let it cool to room temperature, which takes about 30 minutes.
  9. Chill and Rest: Once cooled, seal the jar tightly with the lid and refrigerate. The pickled onions can be eaten after 30 minutes but taste best after resting for 2 hours or more.

Notes

  • For best results, slice onions as uniformly thin as possible to ensure even pickling.
  • The pickled onions will keep in the refrigerator for up to 2 weeks.
  • Adjust the sugar and salt to taste if you prefer a sweeter or saltier pickle.
  • You can substitute apple cider vinegar with white wine vinegar for a different flavor profile.
  • Use a non-reactive saucepan (stainless steel or enamel) to avoid metallic taste in the brine.

Find it online: https://hotsavors.com/quick-pickled-red-onions-recipe/