Quick Pickled Red Onions
Crisp, tangy red onions in a lightly sweet vinegar brine, ready after a short chill and perfect for tacos, sandwiches, salads, and grilled meats. Refrigerate; this is not a shelf-stable canning recipe.
Prep: 10 min · Cook: 3 min · Yield: 12 · Method: Stovetop
Ingredients
- 1 medium red onion
- 0.75 cup white vinegar
- 0.75 cup water
- 1 tablespoon granulated sugar
- 1.5 teaspoons kosher salt
- 1 teaspoon black peppercorns
Cooking instructions
- Wash a 1-pint glass jar and lid with hot, soapy water and rinse well. Set aside; do not process the jar for shelf stability. (about 2 min)
- Peel the red onion, trim the ends, and slice it into very thin half-moons. Pack the slices into the clean jar, leaving about 1/2 inch of space at the top. (about 5 min)
- Combine the vinegar, water, sugar, salt, and peppercorns in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar and salt dissolve and the brine is steaming, about 2 to 3 minutes; do not boil vigorously. (about 3 min) — Medium heat
- Pour the hot brine over the onions until fully submerged. Let the jar cool uncovered at room temperature for 30 minutes, then cover tightly and refrigerate. (about 30 min)
- Chill for at least 1 hour before serving for a lightly pickled flavor; the onions become more flavorful and tender after several hours. Keep refrigerated and use within 2 weeks, using clean utensils. (about 60 min) — Refrigerated