Quick Pickled Red Onions
Submerge thinly sliced red onions in a hot, acidic brine of vinegar, salt, and sugar for at least an hour before serving. The onions transition from a raw, sharp bite to a vibrant, translucent pink, developing a clean crunch that cuts through rich or fatty dishes.
Consistency is your primary goal.
The thinner you slice the onions, the faster they will absorb the brine and lose their harsh raw edge. Use a mandoline if you want uniform, paper-thin ribbons.
- mandoline or sharp chef's knife
- glass jar with lid
- small saucepan
What goes in.
- 1 largered onion, sliced into thin half-moons
- 1/2 cupapple cider vinegar
- 1/2 cupwater
- 1 tbspkosher salt
- 1 tbspgranulated sugar
Blanching the bite
Pouring the boiling brine directly over the raw onions lightly softens their cell walls, allowing the acidity to penetrate instantly rather than sitting on the surface.
The method.
Prepare the onions
Pack the sliced onions tightly into a clean glass jar, pressing them down so they fill the space without too much air.
Heat the brine
In a small saucepan, bring the vinegar, water, salt, and sugar to a simmer over medium-high heat. Stir until the salt and sugar crystals have completely disappeared.
Submerge
Pour the hot liquid directly over the onions. Ensure they are fully covered; if they float, use a small weight or fold a piece of parchment paper to hold them down.
Cool and rest
Leave the jar uncovered on the counter until it reaches room temperature, then secure the lid and move to the refrigerator.
Other turns to take.
Spiced
Add a teaspoon of black peppercorns, a smashed clove of garlic, or a sprig of fresh thyme to the jar before pouring in the brine.
Citrus
Replace half of the water with fresh lime juice for a brighter, more assertive acidity.
When it doesn't go to plan.
Wait at least one hour for the color to bleed into a deep magenta before serving.
These keep in the refrigerator for up to two weeks; they will lose their crunch if kept longer.
If the onions turn a dull gray-blue, the vinegar was not acidic enough or the onions were too old.
The ones that keep coming up.
Can I reuse the brine?
The brine loses its efficacy after one use. It is best to mix a fresh batch for each new onion.
Why use apple cider vinegar?
It provides a softer, fruitier base than plain distilled white vinegar, which can sometimes taste too sharp or metallic.