Pickled Red Onions
Total Time
10 mins
Prep Time
5 mins
Cook Time
5 mins
Rating
4.95 out of 5 stars
(455)
Ingredients
12 servings
- 2 small red onions
- 2 cups white vinegar
- 2 cups water
- ⅓ cup cane sugar
- 2 tablespoons sea salt
- 2 garlic cloves (optional)
- 1 teaspoon mixed peppercorns (optional)
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Preparation
Step 1
Thinly slice the onions using a mandoline for uniform slices and divide them between two jars. Add garlic and peppercorns to each, if using.
Step 2
In a medium saucepan over medium heat, combine vinegar, water, sugar, and salt. Stir until the sugar and salt dissolve, about 1 minute.
Step 3
Let the brine cool slightly, then pour it over the onions in the jars.
Step 4
Allow the jars to cool to room temperature, then cover and refrigerate.
Step 5
Onions are ready to eat once they are bright pink and tender, about 1 hour for very thinly sliced onions or overnight for thicker slices. They will keep in the fridge for up to 2 weeks.
Step 6
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Chef's notes
You can experiment with different vinegars, such as a mix of white wine and rice vinegar, or apple cider vinegar and white vinegar.
Consider adding peppercorns or garlic cloves for extra flavor complexity.
Use 16-ounce Ball Mason jars for easy pickling and storage.
