My Go-To Pickled Red Onions
Total Time
5 minutes
Prep Time
5 minutes
Rating
5 out of 5 stars
(5)
Ingredients
1 jar
- 1 red onion, peeled and cut into several chunks
- Roughly 1/3 cup white vinegar
- Roughly 2/3 cup water
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon sugar
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Preparation
Step 1
Thinly slice your chunks of onion into C-shapes using a mandoline on the thinnest setting.
Step 2
Place the onions in a jar and add vinegar – fill the jar about one third of the way.
Step 3
Fill the rest of the jar with water. Add salt and sugar; shake a few times to combine.
Step 4
Let them rest in the fridge for 30 minutes to 1 hour – then they’re ready to use! They can stay in the fridge up to 5-7 days.
Step 5
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Chef's notes
Use a mandoline to slice the onions very thin for maximum brine absorption and beautiful presentation.
No need to heat the liquid:
just use straight vinegar, water, sugar, and salt for a quick pickling method.
Best consumed within 5-7 days for optimal taste and texture.
