Quick Pickled Red Onions
Submerge thinly sliced red onions in a hot mixture of vinegar, salt, and sugar, then let them sit until the onions turn bright magenta. They lose their raw, sharp bite after thirty minutes and gain a translucent crispness that works alongside fatty meats or grilled vegetables.
Consistency is the only requirement
The thinner you slice the onions, the faster they cure and the better they integrate into a meal.
- Mandoline or sharp chef's knife
- Heat-safe glass jar with a tight lid
- Small saucepan
What goes in.
- 1 largered onion, sliced into paper-thin half-moons
- 1/2 cupapple cider vinegar
- 1/2 cupwater
- 1 tbspgranulated sugar
- 1.5 tspkosher salt
Temperature matters
Pouring the brine while hot softens the cell structure of the onions immediately, allowing the pickling liquid to penetrate the layers in minutes rather than days.
The method.
Pack the jar
Stuff the sliced red onions into a clean glass jar. Press them down firmly so they are packed tight but not crushed.
Prepare the brine
In a small saucepan over medium-high heat, combine the water, vinegar, sugar, and salt. Bring to a brief boil, stirring only until the grains dissolve.
Submerge
Pour the hot liquid over the onions. Ensure they are completely covered; if not, add a splash more vinegar or water.
Cool and wait
Screw the lid on and let the jar sit at room temperature for 30 minutes. The onions will transition from deep purple to a vibrant, electric pink as they cure.
Other turns to take.
Spiced
Add a teaspoon of black peppercorns, a dried bay leaf, or a smashed clove of garlic to the jar before pouring the brine.
Heat-forward
Toss a sliced jalapeño or a pinch of red pepper flakes in with the onions for a slow burn.
When it doesn't go to plan.
Use a mandoline set to its thinnest setting for uniform slices that pickle evenly.
Store the jar in the refrigerator immediately after they cool; they remain crisp for up to two weeks.
If you run out of onions, the remaining brine is excellent as a base for salad dressings.
The ones that keep coming up.
Why did my onions turn blue or green?
This is a natural reaction between the sulfur compounds in the onions and the acidity of the vinegar. It is harmless and does not affect the taste.
Can I reuse the brine?
Once the onions are finished, discard the liquid. It will have lost its acidity and gained starch from the vegetables.
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