Quick Pickled Red Onions
Thinly sliced red onions submerged in a boiling mixture of vinegar, salt, and sugar create a bright, crisp condiment that is ready to eat once cooled. They lose their raw, sharp bite after an hour in the brine and turn a deep, translucent magenta.
The thinner, the better.
The speed of the pickling process depends entirely on the thickness of your slices; aim for paper-thin ribbons so the brine can penetrate quickly.
- Mandoline or sharp chef's knife
- Glass canning jar with lid
- Small saucepan
What goes in.
- 2 largered onions, peeled and halved
- 1 cupapple cider vinegar
- 1/2 cupwater
- 1 tbspkosher salt
- 1 tbspgranulated sugar
- 1 tspblack peppercorns
The Blanching Effect
Pouring the boiling brine directly over the raw onions softens their texture and immediately releases their color, turning the liquid a vibrant pink.
The method.
Slice the onions
Use a mandoline set to the thinnest setting to create uniform rings, or use a sharp knife to cut them into delicate, thin half-moons.
Prepare the brine
In a small saucepan over medium-high heat, combine the vinegar, water, salt, sugar, and peppercorns. Bring to a simmer until the salt and sugar dissolve completely.
Pack the jar
Stuff the sliced onions into a clean glass jar, packing them down firmly but leaving enough room for the liquid to cover them.
Pour and cool
Carefully pour the hot liquid over the onions until they are fully submerged. Press them down with a spoon if they float. Let the jar sit uncovered until it reaches room temperature.
Other turns to take.
Herbed
Add a sprig of fresh thyme or a peeled clove of garlic to the jar before pouring the brine.
Spicy
Drop one sliced habanero or jalapeño into the jar for a heat-forward version.
When it doesn't go to plan.
Use a glass jar to prevent the vinegar from reacting with metal containers.
The onions will reach their peak color after sitting in the refrigerator overnight.
These will stay crisp in the refrigerator for up to two weeks.
The ones that keep coming up.
Can I reuse the brine?
Once the onions are finished, the brine is usually too depleted of acidity and flavor to be effective for a second batch.
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