Quick-Pickled Red Onions
Submerge thinly sliced red onions in a hot mixture of vinegar, salt, and sugar for at least an hour. This process turns the onions bright pink, mellows their sharp bite, and creates a crisp, acidic garnish that holds in the refrigerator for two weeks.
Consistency is your primary goal.
Uniform slices ensure every piece pickles at the same rate. Use a mandoline if you have one, or keep your knife strokes steady.
- Mandoline or sharp chef's knife
- Glass jar with a tight-fitting lid
- Small saucepan
What goes in.
- 1 largered onion, sliced into paper-thin rounds
- 1/2 cupapple cider vinegar
- 1/2 cupwater
- 1 tbspgranulated sugar
- 1.5 tspkosher salt
Heating the brine
Dissolving the salt and sugar into hot vinegar is essential. The heat helps the liquid penetrate the onion fibers immediately, shifting the texture from raw and crunchy to tender and translucent.
The method.
Prepare the onions
Pack the sliced onions tightly into the glass jar. Do not crush them, but fill the space so they don't float excessively.
Make the brine
Combine vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir until the granules disappear, but stop before the liquid reaches a rolling boil.
Submerge
Pour the hot liquid over the onions. Ensure every slice is covered. If the onions aren't fully submerged, press them down with a clean spoon.
Cool and set
Let the jar sit uncovered on the counter until it reaches room temperature. Once cool, seal the lid and refrigerate for at least one hour before using.
Other turns to take.
Spiced
Add a teaspoon of whole black peppercorns or a dried chili de arbol to the jar before pouring in the brine.
Herb-infused
Slip a sprig of fresh thyme or a bay leaf into the jar for earthy undertones.
When it doesn't go to plan.
If you notice the color isn't turning neon pink after an hour, the acidity of your vinegar may be lower; wait longer.
Use a wide-mouth jar for easier packing and removal of the onions.
Do not discard the brine once the onions are gone; it makes a sharp base for salad dressings.
The ones that keep coming up.
Why did my onions turn blue or green?
This happens due to a reaction between the sulfur in the onions and trace minerals in the water or metal tools. It is harmless, but using filtered water and non-reactive glassware prevents it.
Can I use a different type of vinegar?
Yes, white distilled vinegar produces a sharper, more neutral flavor, while rice vinegar offers a milder, slightly sweeter result.
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