Quick-Pickled Red Onions
Thinly sliced red onions submerged in a hot vinegar brine will lose their raw bite and turn bright magenta within an hour. Keep them in the refrigerator to top tacos, sandwiches, or salads, where they provide a sharp, acidic crunch that cuts through rich or fatty ingredients.
The balance of acid and salt
Ensure your jar is scrupulously clean before you begin. The brine should fully cover the onions; if you have a floating onion, it will soften rather than pickle.
- Mandoline or sharp chef's knife
- Heat-safe glass jar with a lid
- Small saucepan
- Whisk
What goes in.
- 1 largered onion, sliced into 1/8-inch half-moons
- 1/2 cupapple cider vinegar
- 1/2 cupwater
- 1 tbspkosher salt
- 1 tbspgranulated sugar
The Heat-Steep Method
Pouring the brine while it is still simmering softens the raw cellular structure of the onion, allowing the vinegar to penetrate instantly instead of waiting days for the flavor to develop.
The method.
Pack the onions
Stuff the sliced red onions into your glass jar. Push them down firmly so they are packed tight but not crushed.
Heat the brine
In the small saucepan, combine vinegar, water, salt, and sugar. Set over medium-high heat and whisk until the sugar and salt have fully dissolved and the liquid is steaming.
Submerge
Pour the hot brine directly over the onions in the jar. Use a spoon to press the onions down so the liquid reaches the very top.
Cool and set
Leave the jar uncovered on the counter until it reaches room temperature. Screw the lid on and move to the refrigerator. They are ready to eat once they turn a vibrant, uniform pink.
Other turns to take.
Spiced
Add a teaspoon of black peppercorns, a smashed clove of garlic, or a dried chili de arbol to the jar before pouring the brine.
Herbed
Tuck a sprig of fresh oregano or dill into the jar for an aromatic edge.
When it doesn't go to plan.
Use a mandoline for perfectly uniform slices, which ensures they all pickle at the same rate.
If you prefer a milder onion, blanch the slices in boiling water for 15 seconds, drain, and then proceed with the brine.
The onions will stay crisp and bright for up to two weeks in the refrigerator.
The ones that keep coming up.
Why did my onions turn blue or green?
This is a natural chemical reaction between the sulfur in the onions and the acidity of the vinegar. They are perfectly safe to eat.
Can I reuse the brine?
Once the onions are finished, discard the brine. It will have lost its acidity and gained moisture from the onions, making it unsuitable for a second batch.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe