Quick-Pickled Red Onions
Thinly sliced red onions submerged in a warm brine of vinegar, salt, and sugar transform into a bright, crisp condiment within thirty minutes. They provide a sharp, acidic contrast to fatty meats or roasted vegetables and keep in the refrigerator for two weeks.
Balance is everything
The goal is a bright, snappy onion that holds its shape. Do not overheat the brine, or you will soften the onion fibers and lose the desired crunch.
- Mandoline or sharp chef's knife
- Small saucepan
- 16-ounce glass jar with a tight-fitting lid
What goes in.
- 1 largered onion
- 1/2 cupapple cider vinegar
- 1/2 cupwater
- 1 tbspcane sugar
- 1.5 tspkosher salt
The temperature trick
Pouring the brine while it is still warm helps the onions release their raw bite quickly, turning them a vibrant fuchsia without cooking them through.
The method.
Prep the onions
Slice the onion into paper-thin rings using a mandoline. If using a knife, keep the slices as uniform as possible so they pickle at the same rate.
Pack the jar
Stuff the raw onion slices into the glass jar. Press them down firmly, but leave about an inch of space at the top.
Heat the brine
Combine vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir only until the sugar and salt have fully dissolved; do not let the liquid reach a rolling boil.
Cure
Pour the warm brine over the onions until they are fully submerged. Let the jar sit uncovered on the counter for 20 minutes before sealing and moving to the refrigerator.
Other turns to take.
Spiced
Add a teaspoon of whole black peppercorns, a smashed clove of garlic, or a dried chili pepper to the jar before pouring the brine.
Herb-infused
Tuck a fresh sprig of rosemary or oregano into the jar for an earthier profile.
When it doesn't go to plan.
Use a glass jar to prevent any lingering vinegar odor from permeating the container.
If the onions don't turn deep pink immediately, give them another hour in the fridge; the color change is a reaction between the acid and the onion's natural pigments.
Keep the slices uniform; thick pieces will remain sharp and raw while thin ones turn mushy.
The ones that keep coming up.
Why did my onions turn blue?
This is a natural chemical reaction that can occur with certain varieties of red onion. It is harmless and does not affect the flavor.
Can I reuse the brine?
Once the onions are gone, discard the brine. The balance of acid and salt is meant for one-time preservation.
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