Quick Pickled Red Onions
This is a staple to keep in the fridge door. A quick pickle transforms a raw, aggressive onion into something bright and manageable.
Consistency is the only requirement
The thinner you slice the onions, the faster they will absorb the brine. Use a mandoline if you have one, or a very sharp chef's knife.
- glass jar with a tight-fitting lid
- mandoline or sharp chef's knife
- small saucepan
What goes in.
- 2 largered onions, peeled and sliced into thin rings
- 1 cupapple cider vinegar
- 1/2 cupwater
- 1 tbspkosher salt
- 1 tbspgranulated sugar
- 1 tspblack peppercorns
The hot-brine method
Heating the vinegar mixture before pouring it over the onions draws the moisture out of the vegetable instantly, softening the bite and forcing the pink hue into the onion layers.
The method.
Pack the jar
Stuff the sliced onions into a clean glass jar, packing them tightly but without crushing them.
Prepare the brine
Combine the vinegar, water, salt, sugar, and peppercorns in a saucepan over medium heat. Bring to a simmer just until the salt and sugar dissolve completely.
Combine
Pour the hot liquid directly over the onions. Ensure the liquid covers them entirely.
Cool and wait
Let the jar sit uncovered on the counter until it reaches room temperature, then screw on the lid and refrigerate.
Other turns to take.
Spicy
Add two sliced jalapeños or a dried arbol chili to the jar before pouring the brine.
Aromatic
Add a crushed clove of garlic or a sprig of fresh oregano to the jar for a more layered profile.
When it doesn't go to plan.
Wait at least thirty minutes before serving, but the flavor reaches its peak after twenty-four hours in the fridge.
The onions will keep in the refrigerator for up to two weeks.
If you want a more vibrant color, make sure your onions are fresh; older onions lose their ability to turn bright magenta.
The ones that keep coming up.
Can I use white vinegar instead?
Yes, but it will be much harsher. If you must use white vinegar, increase the sugar slightly to balance the acidity.
Why did my onions turn blue?
This happens occasionally due to a chemical reaction with certain minerals in the water or the acidity level. They are safe to eat, though the color is less appealing.
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