Quick Pickled Red Onions
Total Time
35 mins
Prep Time
5 mins
Rating
4.78 out of 5 stars
(18)
Ingredients
8
- 1 large red onion
- 3/4 cup apple cider vinegar
- 1/2 cup hot water
- 1 to 2 tablespoons granulated sugar, can use honey or pure maple syrup
- 1 teaspoon kosher salt
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Preparation
Step 1
To slice the onion, cut it in half to create half-moons. Use a very sharp knife or mandoline to create uniform, thin slices. You want the slices to be about 1/8-inch thick.
Step 2
In a medium jar or bowl, combine the vinegar, warm water, sugar, and salt. Stir until sugar and salt dissolve.
Step 3
Add the red onion slices and stir, making sure the onion is covered. Let sit for 30 minutes at room temperature.
Step 4
Serve immediately or store in the refrigerator in a sealed jar or container for up to 3 weeks.
Step 5
Save recipe for the next time?
Chef's notes
Keep pickled red onions in a jar or airtight container in the fridge for up to 3 weeks.
Pro tip, if you eat the onions quickly, you can reuse the brine. Add more sliced red onions to the mixture and start again.
You can also try pickling other sturdy vegetables like sliced radishes, carrots, or small cauliflower florets.
If the brine is cloudy or has a bad odor, discard and start with a fresh batch. I never reuse the brine more than once.
