Quick Pickled Red Onions
The secret to these is the temperature of the brine. Pouring it over the onions while warm softens their raw, pungent edge without destroying their essential, snappy crunch.
Consistency is your main tool.
Use a mandoline or a very sharp knife to ensure the slices are uniform; uneven slices result in some onions remaining raw and others becoming mushy.
- Mandoline or chef's knife
- Glass pint jar with lid
- Small saucepan
What goes in.
- 1 largered onion, sliced into 1/8-inch rings
- 1/2 cupapple cider vinegar
- 1/2 cupwater
- 1 tbspcane sugar
- 1.5 tspkosher salt
- Optionalpeppercorns, garlic clove, or dried chili flakes
The Heat Exchange
Bringing the brine to a simmer before pouring it over the onions draws out the internal moisture and replaces it with acid, turning the onions neon pink within minutes.
The method.
Pack the jar
Stuff the sliced onions into a clean glass jar, pressing them down firmly. Add aromatics like garlic or peppercorns now if using.
Prepare the brine
In a small saucepan over medium-high heat, combine the vinegar, water, sugar, and salt. Stir until the sugar and salt have completely dissolved and the liquid is steaming.
Submerge
Pour the hot liquid over the onions until they are fully covered. Use a spoon to nudge any onions back under the surface.
Cool and set
Let the jar sit uncovered on the counter until it reaches room temperature. Once cooled, screw on the lid and move to the refrigerator.
Other turns to take.
Citrus Infusion
Replace half the water with fresh lime or orange juice for a brighter, fruitier finish.
Spiced
Add a cinnamon stick or a few whole cloves to the brine for a deeper, warmer profile.
When it doesn't go to plan.
Use glass jars; plastic tends to hold onto the onion smell and can leach colors.
Ensure the onions are completely submerged to prevent molding at the surface.
If you have a mandoline, use it. The speed and uniformity are difficult to replicate by hand.
The ones that keep coming up.
Why did my onions turn blue or green?
This is a natural reaction between the sulfur compounds in the onions and the acidity of the vinegar. It is harmless and does not affect the taste.
Can I reuse the brine?
Once the onions are finished, discard the brine. It will have lost its acidity and gained impurities.
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