Quick Pickled Red Onions
This is a pantry staple that relies on speed rather than long-term fermentation. By using heat to jumpstart the pickling process, you achieve a reliable crunch and color in less time than it takes to brew a pot of coffee.
Uniformity is your best friend
Slice the onions as thin as your knife skills allow. Thinner slices absorb the brine faster and provide a better texture when layered onto food.
- Mandoline or sharp chef's knife
- Glass canning jar with a tight-fitting lid
- Small saucepan
What goes in.
- 1 largered onion, sliced into paper-thin half-moons
- 1/2 cupapple cider vinegar
- 1/2 cupwater
- 1 tbspkosher salt
- 1 tbspgranulated sugar
Tempering the Bite
Pouring the boiling brine directly over the raw onions softens their raw edge, removing the harsh sulfurous sting while maintaining their structural integrity.
The method.
Pack the jar
Stuff the raw, sliced onions into the glass jar. Pack them tightly enough to fill the space, but do not crush them.
Heat the brine
In the saucepan, combine vinegar, water, salt, and sugar. Bring to a boil over medium-high heat, stirring until the salt and sugar dissolve completely.
Submerge
Pour the hot liquid over the onions until they are fully covered. Press them down with a fork to remove any large air pockets.
Cool and set
Let the jar sit uncovered at room temperature for one hour. The onions will turn from deep red to a vibrant, transparent pink.
Other turns to take.
Spiced
Add a smashed clove of garlic, a few whole peppercorns, or a dried chili de arbol to the jar before pouring the brine.
Herb-infused
Drop a sprig of fresh oregano or thyme into the jar to add an earthy depth that pairs well with savory breakfast dishes.
When it doesn't go to plan.
Keep these in the refrigerator; they will stay crisp for up to two weeks.
If you have a mandoline, use the thinnest setting for consistent, translucent slices.
Do not discard the leftover brine; it makes a sharp, onion-scented base for salad dressings.
The ones that keep coming up.
Can I use different vinegar?
Yes, red wine vinegar or distilled white vinegar work well, though they will alter the final flavor profile slightly.
Why are my onions turning blue?
This is a natural reaction between the sulfur in the onions and the acidity of the vinegar. It is harmless and does not affect the taste.