Quick Pickled Onions
Thinly slice red onions, pack them into a jar, and cover with a hot mixture of vinegar, salt, and sugar. They are ready to eat once cooled, turning a bright neon pink within an hour as the acidity draws out the color.
The acid is the clock
The onions will keep for two weeks in the fridge, but their texture changes after the first few days, softening from crisp to tender.
- Mandoline or sharp chef's knife
- 16-ounce glass jar with lid
- Small saucepan
What goes in.
- 1 largered onion, sliced into 1/8-inch rings
- 1/2 cupapple cider vinegar
- 1/2 cupwater
- 1 tbspcane sugar
- 1.5 tspkosher salt
Briefly heating the brine
You do not need to boil the brine for long; simply heat it until the salt and sugar have vanished into the liquid. This ensures the onions soften slightly without turning mushy.
The method.
Slice the onions
Use a mandoline if you want uniform, paper-thin rings. If using a knife, take your time to ensure consistency so they pickle at the same rate.
Pack the jar
Stuff the onion slices into the jar. Press them down firmly, but leave about an inch of headspace at the top.
Prepare the brine
Combine vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir until the crystals are gone.
Submerge
Pour the hot liquid over the onions. If they aren't fully submerged, use a fork to press them down. Let the jar sit uncovered on the counter until room temperature.
Refrigerate
Screw the lid on and place in the fridge. They start to lose their raw bite after 30 minutes, but hit their peak after 24 hours.
Other turns to take.
Spiced
Add a teaspoon of whole black peppercorns, a smashed clove of garlic, or a sprig of fresh thyme to the jar before pouring the brine.
Citrus
Replace half the water with fresh lime juice for a sharper, brighter finish often used in tacos.
When it doesn't go to plan.
Always use red onions; yellow or white onions will not achieve the characteristic bright pink hue.
If you are in a rush, massage the raw onions with salt for two minutes before packing the jar to draw out moisture immediately.
Do not discard the brine until the onions are gone; you can toss in a handful of fresh slices to pickle once the jar is half empty.
The ones that keep coming up.
Can I use different types of vinegar?
Yes, white vinegar creates a sharper, more neutral profile, while red wine vinegar adds a deeper, earthy complexity.
Why did my onions turn blue?
This is a natural reaction between the sulfur compounds in the onion and the acid in the vinegar; they are safe to eat.