Quick-Pickled Red Onions
This is a pantry staple that transforms a standard meal into something with structure and acidity. Within an hour, the onions lose their harshness and settle into a crisp, tangy brightness.
Consistency is the only rule
Uniformly thin slices ensure every piece pickles at the same rate. If you have a mandoline, use it; otherwise, take your time with a sharp knife.
- Mandoline or chef's knife
- Small saucepan
- Glass jar with a tight-fitting lid
What goes in.
- 2 largered onions
- 1 cupapple cider vinegar
- 1/2 cupwater
- 1 tbspkosher salt
- 1 tbspsugar
Tempering the Bite
Heating the brine before pouring it over the onions draws out the internal moisture and starts the curing process instantly.
The method.
Slice the onions
Peel the onions and slice them into half-moons about 1/8-inch thick. Pack them tightly into your glass jar.
Heat the brine
Combine the vinegar, water, salt, and sugar in a small saucepan over medium heat. Stir until the salt and sugar dissolve completely.
Combine
Pour the hot liquid over the onions until they are fully submerged. Press down with a spoon to ensure no air bubbles are trapped.
Cool and rest
Leave the jar uncovered on the counter until it reaches room temperature. Cap the jar and refrigerate for at least one hour before using.
Other turns to take.
Spiced
Add a few black peppercorns, a smashed garlic clove, or a dried chili pepper to the jar before pouring the brine.
Herbed
Tuck a sprig of fresh oregano or thyme into the jar to infuse the vinegar with earthy notes.
When it doesn't go to plan.
Use a glass jar rather than plastic to avoid staining and lingering vinegar odors.
If you prefer a milder onion, blanch the slices in boiling water for 30 seconds and drain well before pickling.
The onions will keep in the refrigerator for up to two weeks, though the texture softens after the first seven days.
The ones that keep coming up.
Why did my onions turn blue or green?
Certain enzymes in red onions can react with the acidity of the vinegar, causing them to turn a shade of blue or green. It is harmless and does not affect the taste.
Can I reuse the vinegar after the onions are gone?
Yes. The leftover brine is essentially a seasoned vinegar; use it in salad dressings or to deglaze a pan.
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