Quick Pickled Red Onions
Pickled red onions are made by submerging thin slices in a hot brine of vinegar, salt, and sugar. The acidity turns the onions a vibrant magenta within an hour and creates a crisp, sharp condiment that balances heavier dishes.
Consistency is the only rule.
Slice the onions as thinly as your knife skills allow so they soften evenly and fit neatly into the jar.
- chef's knife
- mandoline (optional)
- glass jar with tight-fitting lid
- small saucepan
What goes in.
- 1 largered onion, sliced into 1/8-inch half-moons
- 1/2 cupapple cider vinegar
- 1/2 cupwater
- 1 tbspkosher salt
- 1 tbspgranulated sugar
Taming the Raw Bite
If you prefer a milder onion, pour boiling water over the sliced onions in a colander before packing them into the jar to soften the sharp, sulfurous edge.
The method.
Prepare the onions
Pack the sliced red onions firmly into a clean glass jar, leaving about an inch of space at the top.
Heat the brine
In a small saucepan, combine the vinegar, water, salt, and sugar over medium-high heat. Stir until the salt and sugar dissolve completely and the liquid just begins to simmer.
Submerge
Pour the hot liquid over the onions. Ensure all slices are fully submerged. Press down with a spoon if any bits are sticking out.
Cool and set
Leave the jar uncovered on the counter until it reaches room temperature, then tighten the lid and move it to the refrigerator.
Other turns to take.
Spicy
Add one sliced jalapeño or a pinch of red pepper flakes to the jar before pouring in the brine.
Aromatic
Drop a smashed clove of garlic, a few black peppercorns, or a sprig of fresh oregano into the jar for depth.
When it doesn't go to plan.
The onions will change from deep purple to a bright, translucent pink once they hit the vinegar.
Wait at least one hour before eating, but the flavor reaches its peak after 24 hours in the fridge.
These keep well in the refrigerator for up to two weeks, though the texture will soften over time.
The ones that keep coming up.
Can I use white vinegar instead of apple cider?
Yes, but white vinegar is harsher. If you swap it, increase the sugar by a half-teaspoon to balance the intensity.
What if my onions don't fit in the jar?
The volume of the onions will shrink once the hot brine hits them. Give it a minute to settle, then press them down with a fork.
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