Quick Pickled Red Onions
Pickled red onions add flavor to any dish! They’re great on BBQ, burgers, tacos, salads, sandwiches, and more!
Servings: 1 pint
Ingredients
PICKLED RED ONIONS:
- 1 lg. red onion thinly sliced
- 1 1/2 c. apple cider vinegar white vinegar or rice vinegar
- 2 T. granulated sugar
- 1 1/2 tsp. salt
- 1 tsp. black peppercorns
FLAVORINGS: Optional
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 sm. hot red pepper
- 1 clove garlic peeled
- 1 tsp. whole cumin seeds
- 1/4 tsp. red pepper flakes
- 1 stick cinnamon
- 5 allspice berries
Instructions
- Peel and slice the red onion into thin slices (I like to use a mandolin to do this). Pack the onions into a pint-sized mason jar.
- In a small saucepan stir together vinegar, sugar, salt, and peppercorns. Add in 1 to 2 flavorings if desired. Bring to a boil; remove from heat.
- Carefully, pour the hot liquid over the onions in the jar leaving 1/4-inch headspace. Wipe the rim clean. Place the lid on the jar and screw on a band fingertip tight. Allow to cool to room temperature.
- Refrigerate until ready to eat. Best if eaten within 2-3 days.
Notes
The trick to making truly quick pickled onions is to slice the onions very thin (about 1/8-inch) so they soften up and absorb the vinegar quickly. You can do this with a sharp chef’s knife or a mandoline.
Slice the onions thicker (about 1/4-inch) for more of a crunch, but be aware you will need a few hours or overnight to give the vinegar time to pickle the onions.