Quick Pickled Red Onions
Pickled red onions are made by submerging thin slices of red onion in a hot vinegar-based brine. The heat draws out the bite of the raw onion and turns the slices a vibrant, translucent pink within an hour of cooling.
The thinner the slice, the better the pickle.
Use a sharp mandoline if you have one to ensure uniform thickness; the onions will soften more evenly and absorb the brine quickly.
- mandoline or chef's knife
- small saucepan
- glass canning jar with lid
What goes in.
- 1 largered onion
- 1/2 cupwhite vinegar
- 1/2 cupwater
- 1 tbspkosher salt
- 1 tbspgranulated sugar
Pouring the brine hot
By pouring the boiling liquid directly over the onions, you perform a light blanch that removes the harsh sulfurous edge of the raw vegetable.
The method.
Prep the onion
Peel the onion, trim the root, and slice it into uniform rounds or half-moons no thicker than a coin.
Pack the jar
Stuff the raw onion slices tightly into the glass jar. Press them down gently to ensure they occupy most of the space.
Make the brine
Combine water, vinegar, salt, and sugar in a saucepan. Bring to a simmer over medium-high heat until the salt and sugar have fully dissolved.
Submerge
Pour the hot liquid over the onions until they are completely covered. Tap the jar against the counter to release any trapped air bubbles.
Cool and set
Let the jar sit uncovered at room temperature for one hour. Once cool, tighten the lid and store in the refrigerator.
Other turns to take.
Spiced
Add a teaspoon of whole black peppercorns or a dried bay leaf to the jar before pouring in the brine.
Citrus
Replace half of the vinegar with fresh lime juice for a sharper, fruitier finish.
When it doesn't go to plan.
Wait at least 24 hours for the best texture; the onions become more pliable and deeply colored over time.
If the onions don't turn bright pink, you likely used a yellow onion; stick to red varieties for the aesthetic.
Keep the onions fully submerged in the liquid to prevent them from drying out or losing their crunch.
The ones that keep coming up.
How long do these keep?
They stay crisp and usable for up to two weeks when kept in a sealed jar in the refrigerator.
Can I reuse the liquid?
Once the onions are finished, the remaining brine is excellent as a base for salad dressings or vinaigrettes.
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