Quick Pickled Red Onions

/ Pickling

I love adding pickled red onions to many of my meals. They’re tangy, sweet, and a little salty. Pickled red onions can elevate any dish, adding a vibrant color and a complex flavor profile.

Ingredients

  • 1 Medium Red onion: Any size works but the ratios in the recipe use a medium red onion. Adjust the ratios accordingly if you want to add more or less onion
  • 1/2 Cup White Vinegar (5%): White vinegar is the standard for vinegars and gives the pickled red onions they’re sourness.
  • 2 tsp Kosher salt: Salt enhances the flavor and helps preserve the onions.
  • 2 tsp Granulated Sugar: Granulated sugar balances the acidity of the vinegar. Add more sugar if you want a sweeter bring

These basic ingredients can be transformed into a flavor explosion.

Equipment

You won’t need a lot of fancy equipment to make quick-pickled red onions. Here’s what you’ll need:

  • A sharp knife: A good knife will make slicing the onions easier and more precise.
  • Cutting board: A sturdy cutting board will protect your counter and provide a stable surface for cutting.
  • Jar with a lid: A glass jar with a tight-fitting lid is ideal for storing the pickled onions.

With these basic tools, you’re ready to start pickling.

Step-by-Step Instructions

Prepping the Onions

  1. Slice the onions
    Cut the red onion into thin slices. Aim for even slices to ensure consistent pickling.
  2. Soak in warm water
    To get the nice and vibrant pink color from your onions, soak them in warm water for about 10-15 minutes. Drain well before proceeding.
  3. Add to mason jar
    Pack the red onions into the mason jar as much as you can.

Making the pickle brine

  1. In a small pot saucepan, combine vinegar, sugar, and salt
  2. Then heat the mixture to a boil while stirring until the salt and sugar is dissolved

Adding the brine to the the onions

  1. Pour the hot pickling liquid over the onions, ensuring they are completely submerged. We want to completely submerge the onions to ensure all of it is pickled and for there to be less chance of other bacteria to grow.
  2. Then center the lid over the jar while it’s still hot. Add the lid ring and tighten once it’s cooled off

Let the jar cool to room temperature then store in the refrigerator. The pickled red onions can be eaten as early as the next day but are best after a few days in the refrigerator.

The pickled red onions should last up to a month in the refrigerator.

Conclusion

Quick-pickling red onions is a simple yet transformative technique that can elevate your dishes to new heights. By following these easy steps, you can create a flavorful condiment that will impress your friends and family.

So, the next time you’re looking for a quick and easy way to add flavor to your meals, give quick-pickled red onions a try. You won’t be disappointed!