Quick-Pickled Red Onions
Thinly sliced red onions submerged in a warm, acidic brine of vinegar, salt, and sugar turn bright magenta and crisp within an hour. They bring a sharp, clean crunch to tacos, sandwiches, or grain bowls and stay firm in the refrigerator for up to two weeks.
Consistency is the only secret.
The thinner you slice the onions, the more evenly they will absorb the brine and soften. Keep them uniform for the best texture.
- Mandoline or sharp chef's knife
- Glass mason jar with a tight-fitting lid
- Small saucepan
What goes in.
- 2 largered onions, peeled and sliced into paper-thin half-moons
- 1 cupapple cider vinegar or white distilled vinegar
- 1 cupwater
- 1 tbspkosher salt
- 1 tbspgranulated sugar
Warm, not boiling
Heating the brine only until the salt and sugar dissolve is sufficient. Pouring it over the onions while warm helps them soften and release their color into the liquid immediately.
The method.
Prep the onions
Pack the raw, sliced onions tightly into a clean glass jar. Do not worry if they seem to fill the jar; they will shrink significantly once the liquid hits them.
Dissolve the brine
In the saucepan, combine water, vinegar, salt, and sugar. Place over medium heat, stirring occasionally, just until the granules disappear and the liquid is hot to the touch.
Submerge
Pour the hot liquid over the onions in the jar, ensuring they are completely covered. Use a spoon to press them down if necessary.
Rest and chill
Let the jar sit uncovered at room temperature for one hour. Once the jar feels cool, tighten the lid and move it to the refrigerator.
Other turns to take.
Spiced
Add a teaspoon of whole black peppercorns, a dried bay leaf, or a smashed clove of garlic to the jar before pouring the brine.
Heat-forward
Add a few slices of fresh jalapeño or a pinch of red pepper flakes for a spicy finish.
When it doesn't go to plan.
Use a non-reactive metal pan, like stainless steel, when heating the vinegar to avoid metallic off-flavors.
If the onions lose their bright color, the vinegar has neutralized; they are still safe to eat, but the texture will be softer.
Always use a clean fork to pull onions from the jar to prevent introducing bacteria.
The ones that keep coming up.
Can I use red wine vinegar?
Yes, but be aware it will stain the onions a deeper, more purple hue and provide a more robust, earthy flavor profile.
How do I know when they are ready?
The onions are ready when they turn a uniform, vibrant pink. This usually happens after about one hour of sitting in the brine.