Quick Pickled Red Onions
Submerge thinly sliced red onions in a hot brine of vinegar, salt, and sugar for at least an hour. The acid breaks down the harsh raw bite, turning the onions translucent magenta and providing a sharp, crisp edge to fatty or heavy dishes.
The thinner the better.
Uniform, paper-thin slices ensure the brine permeates every layer, resulting in a consistent texture throughout the jar.
- Mandoline or sharp chef's knife
- Heat-safe glass jar with a tight-fitting lid
- Small saucepan
What goes in.
- 1 largered onion, sliced into thin half-moons
- 1/2 cupapple cider vinegar
- 1/2 cupwater
- 1 tbspcane sugar
- 1.5 tspkosher salt
- 1 tspwhole peppercorns
The Heat-Steep Method
Heating the brine before pouring it over the onions accelerates the pickling process, softening the onion fibers immediately so they are ready to eat in under an hour.
The method.
Prep the onions
Use a mandoline to slice the onion into consistent, paper-thin half-moons. Pack them tightly into your glass jar, leaving about an inch of headspace at the top.
Simmer the brine
Combine the vinegar, water, sugar, salt, and peppercorns in a saucepan over medium heat. Stir until the sugar and salt have fully dissolved.
Pour and steep
Pour the hot liquid directly over the onions in the jar. Press the onions down with a fork to ensure they are fully submerged.
Cool and store
Let the jar sit uncovered on the counter until it reaches room temperature. Once cool, screw on the lid and refrigerate.
Other turns to take.
Spicy
Add one sliced jalapeño or a pinch of crushed red pepper flakes to the jar before pouring the brine.
Aromatic
Toss a smashed garlic clove or a sprig of fresh oregano into the jar to deepen the complexity.
When it doesn't go to plan.
If you have a mandoline, use the guard; red onion stained fingers are a nuisance to clean.
The onions will change from deep purple to a vivid, bright pink within 30 minutes; this is your visual cue that the acid is working.
Keep them submerged in the liquid; any onion exposed to air will lose its crispness faster.
The ones that keep coming up.
How long do these last?
They stay crisp and bright for up to two weeks in the refrigerator.
Can I use white vinegar instead?
Yes, though the flavor will be sharper and more aggressive. Apple cider vinegar provides a rounder, slightly fruitier balance.
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