Pickled red onions add flavor to any dish! They’re great on BBQ, burgers, tacos, salads, sandwiches, and more!
Course: Canning, Condiment
Cuisine: American
Servings: 1pint
Ingredients
PICKLED RED ONIONS:
1lg.red onionthinly sliced
1 1/2c.white vinegarapple cider vinegar or rice vinegar
2T.granulated sugar
1 1/2tsp.salt
FLAVORINGS:(optional)
1tsp.black peppercorns
2sprigsfresh rosemary
2sprigsfresh thyme
1sm.hot red pepper
3clovesgarlicpeeled
1tsp.whole cumin seeds
1/4tsp.red pepper flakes
1stickcinnamon
5allspice berries
Instructions
Peel and slice the red onion into thin slices. Pack onions into a pint sized Mason jar.
In a small saucepan stir together vinegar, sugar, and salt. 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 for up to 3 weeks, but best if eaten in the first week.
Cook’s Note: 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.