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 use once cooled. They lose their raw, sharp bite after an hour in the brine and hold their vibrant magenta hue for up to two weeks in the refrigerator.
Balance is the goal.
The ratio of vinegar to sugar determines the edge of the pickle. Aim for a brine that is sharp enough to cut through rich dishes but mellow enough to eat by the forkful.
- Mandoline or sharp chef's knife
- Small saucepan
- Glass canning jar with lid
What goes in.
- 2 largered onions, peeled and sliced into uniform rings
- 1 cupapple cider vinegar
- 1/2 cupwater
- 1 tbspkosher salt
- 1 tbspgranulated sugar
Maintaining the Crunch
Never boil the onions themselves. Pour the hot liquid over the raw onions in the jar to soften their structure just enough to absorb the flavor without turning them to mush.
The method.
Prepare the onions
Use a mandoline to slice the onions as thinly as possible for a consistent texture. Pack the rings tightly into a clean glass jar.
Heat the brine
Combine the vinegar, water, salt, and sugar in a small saucepan over medium-high heat. Stir until the salt and sugar dissolve completely and the liquid just begins to simmer.
Combine
Carefully pour the hot brine directly over the onions in the jar until they are fully submerged. Press them down with a spoon if they float.
Cool and store
Let the jar sit uncovered on the counter until it reaches room temperature, then screw on the lid and refrigerate.
Other turns to take.
Spiced
Add a teaspoon of whole black peppercorns or a dried chili de árbol to the jar before pouring the brine.
Herb-infused
Tuck a sprig of fresh oregano or thyme into the jar for a more grounded, earthy finish.
When it doesn't go to plan.
Uniform thickness is essential for even pickling; if using a knife, take your time to ensure the rings are no thicker than a coin.
Red onions will turn a bright, translucent pink within an hour as the acidity reacts with their natural pigment.
If you prefer a milder onion flavor, blanch the sliced onions in boiling water for 10 seconds and drain well before adding them to the jar.
The ones that keep coming up.
Can I use a different type of vinegar?
White distilled vinegar provides a sharp, clean finish, while red wine vinegar offers a deeper, slightly more complex profile.
How do I know when they are ready?
They are technically safe to eat once the liquid is cool, but they reach their ideal texture after about 4 hours in the refrigerator.
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