Quick-Cured Red Onions
This is the move when you want the brightness of a pickle without the week-long wait. The residual heat of the brine does the work, turning the onions translucent and bright fuchsia.
Consistency is about the knife
Use a mandoline if you have one to keep the slices uniform; if using a knife, aim for paper-thin edges so they cure evenly.
- mandoline or sharp chef's knife
- glass mason jar
- small saucepan
What goes in.
- 1 largered onion
- 1/2 cupapple cider vinegar
- 1/2 cupwater
- 1 tbspkosher salt
- 1 tbspgranulated sugar
The Heat-Steep
Heating the brine before pouring it over the onions accelerates the cell-wall breakdown, turning them pliable and bright in minutes rather than hours.
The method.
Slice the onion
Halve the onion from root to stem, peel it, and slice it crosswise into half-moons no thicker than a playing card.
Prepare the brine
In a small saucepan, combine water, vinegar, salt, and sugar. Heat over medium until the sugar dissolves completely; do not let it boil.
Pack the jar
Stuff the raw onions into a clean glass jar, pressing them down firmly so they don't float.
Submerge and rest
Pour the warm liquid over the onions until they are fully covered. Screw on the lid, shake briefly, and let sit on the counter for at least thirty minutes.
Other turns to take.
Spiced
Add a teaspoon of black peppercorns or a smashed clove of garlic to the jar before pouring the brine.
Citrus-Heavy
Replace half the water with fresh lime juice for a sharper, more citrus-forward profile.
When it doesn't go to plan.
The onions will turn neon pink within the first ten minutes; this is your visual cue that the acid is doing its job.
Store these in the refrigerator; they hold their texture for about two weeks.
Use any leftover brine as a base for a vinaigrette once the onions are gone.
The ones that keep coming up.
Can I use white onions instead?
You can, but they will not turn that characteristic shade of pink and they have a much sharper, more pungent finish.
Why did my onions go soft?
You likely let the brine boil or left them in the heat too long. Keep the liquid just at a simmer to retain the crunch.
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