Thu. Oct 6th, 2022
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Quick Pickling Red Onions

For years, Quick Pickling Red Onions have been a necessary component in my cuisine. In addition to being a stunning, vivid pink, they also have an acidic, sweet, and somewhat crunchy flavor. Jack makes fun of me for how often I use the phrase “bright pop of flavor,” but I can’t think of a better way to describe them. I like to remark that they provide a “bright pop of flavor” to sandwiches, salads, bowls, and more.

Pickled red onions give salads, sandwiches, burgers, and more a sweet & tangy flavor boost! Once prepared, they’ll last up to two weeks in the refrigerator.

You’ll understand what I mean if you try to make some quick pickled red onions. Add a handful to a sandwich or salad to transform it from excellent to fantastic. Their zingy, vinegary flavor gives the other ingredients in the dish a brighter, sharper flavor that is simply irresistible. Give these pickled onions a try; you’ll add them to everything! You merely need a few minutes and five ingredients.

How to Make Quick Pickling Red Onions

You’ll need 5 essential materials to produce pickled red onions: red onions, white vinegar, water, cane sugar, and sea salt.

Quick Pickling Red Onions

First, divide the onions between the two jars after thinly slicing them (I suggest using a mandoline for quick, consistent slicing!). Then, while stirring constantly, cook the vinegar, water, cane sugar, and salt over medium heat. It won’t take more than a minute.

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Quick Pickling Red Onions

Pour the brine over the onion slices after allowing them to cool slightly. Before covering them and putting them in the refrigerator, let the jars cool to room temperature. When your onions are soft and brilliant pink, they are ready to eat. Depending on the thickness of your onions, this can take an hour or even overnight. They can last up to two weeks in the refrigerator.

To give the onions’ flavor a little more complexity, I occasionally add a few peppercorns or garlic cloves to the jar along with the onions. I also like to switch up the vinegar! White wine and rice vinegar are a particular favorite of mine, and a tart blend of apple cider and white vinegar is also enjoyable. Although these changes are fantastic, they are entirely optional; the primary method will still result in wonderful quick pickled onions.

Quick Pickling Red Onions

Quick Pickling Red Onions

Pickled red onions give salads, sandwiches, burgers, and more a sweet & tangy flavor boost! Once prepared, they’ll last up to two weeks in the refrigerator.

Ingredients

  • 2 small red onions
  • 2 cups white vinegar
  • 2 cups water
  • 1/3 cup cane sugar
  • 2 tablespoons sea salt

optional

  • 2 garlic cloves
  • 1 teaspoon mixed peppercorns

Instructions

  • Use a mandoline to thinly slice the onions, then divide them between two (16-ounce) jars or three (10-ounce) jars. If using, add the garlic and peppercorns to each jar.
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  • In a medium saucepan, warm the salt, sugar, vinegar, and water over medium heat. The sugar and salt should dissolve after approximately a minute of stirring.
  • Pour over the onions after letting cool.
  • After allowing the onions to cool to room temperature, keep them in the refrigerator.
  • When your pickled onions are bright pink and soft, which takes approximately an hour for very thinly sliced onions or overnight for thicker sliced onions, they are ready to consume.
  • They can last up to two weeks in the refrigerator.

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