Quick Pickled Red Onions
This is a pantry staple that sharpens the flavor of whatever it touches, from slow-cooked meats to fresh salad greens. You only need a few minutes of heat to set the transformation in motion.
The thinner the slice, the better the pickle.
Use a mandoline if you have one to ensure uniform thickness; the onions will soften and absorb the brine much more evenly.
- Mandoline or sharp chef's knife
- Small saucepan
- Clean glass jar with a tight-fitting lid
What goes in.
- 2 largered onions, peeled and sliced into thin rounds
- 1 cupapple cider vinegar
- 1 cupwater
- 1 tbspkosher salt
- 1 tbspsugar
- 1 tspblack peppercorns
The Heat Step
Pouring the hot brine over the onions lightly blanches them, removing the harsh sulfurous notes immediately and speeding up the penetration of the vinegar.
The method.
Pack the jars
Stuff the onion slices into your clean glass jar. Press them down firmly so they are packed tight but not crushed.
Simmer the brine
Combine the water, vinegar, salt, sugar, and peppercorns in the saucepan over medium-high heat. Stir until the sugar and salt have fully dissolved.
Submerge
Pour the hot liquid directly over the onions in the jar. If the onions aren't fully covered, add a splash more vinegar.
Rest
Let the jar sit uncovered on the counter until it reaches room temperature. Screw on the lid and move to the refrigerator.
Other turns to take.
Spicy
Add one sliced habanero or jalapeño to the jar before pouring in the brine.
Aromatic
Toss two cloves of smashed garlic or a few sprigs of fresh oregano into the jar for extra depth.
When it doesn't go to plan.
Wait at least one hour before eating, but the flavor is significantly better after 24 hours in the fridge.
The onions will turn a vibrant, translucent pink as they sit; this is a sign that the acid has done its work.
You can reuse the brine once to pickle a second batch of onions, though the color will be paler.
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 onion and the acid in the vinegar; they remain perfectly safe to consume.
Do I have to use apple cider vinegar?
You can use white distilled vinegar for a cleaner, sharper bite, or red wine vinegar for a deeper, earthier profile.
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