Quick Pickled Red Onions
Submerge thinly sliced red onions in a hot mixture of vinegar, salt, and sugar. Let them sit until the sharp purple edges turn a bright, translucent magenta, usually within thirty minutes. They provide a crisp, acidic bite that cuts through heavy or fatty dishes.
- Difficulty
- Easy
- Total time
- 45 min
- Hands-on
- 10 min
- Serves
- 1 jar
Ingredients
- 2 large red onions, peeled and sliced into thin rings
- 1 cup apple cider vinegar
- 1/2 cup water
- 1 tbsp kosher salt
- 1 tbsp granulated sugar
- 1 tsp black peppercorns
Step by step
Pack the jar
Stuff the sliced onions into a clean glass jar, packing them tightly but without crushing them.
Prepare the brine
Combine the vinegar, water, salt, sugar, and peppercorns in a saucepan over medium heat. Bring to a simmer just until the salt and sugar dissolve completely.
Combine
Pour the hot liquid directly over the onions. Ensure the liquid covers them entirely.
Cool and wait
Let the jar sit uncovered on the counter until it reaches room temperature, then screw on the lid and refrigerate.
Questions people ask
Can I use white vinegar instead?
Yes, but it will be much harsher. If you must use white vinegar, increase the sugar slightly to balance the acidity.
Why did my onions turn blue?
This happens occasionally due to a chemical reaction with certain minerals in the water or the acidity level. They are safe to eat, though the color is less appealing.
Tips
- Wait at least thirty minutes before serving, but the flavor reaches its peak after twenty-four hours in the fridge.
- The onions will keep in the refrigerator for up to two weeks.
- If you want a more vibrant color, make sure your onions are fresh; older onions lose their ability to turn bright magenta.
Variations
- Spicy: Add two sliced jalapeños or a dried arbol chili to the jar before pouring the brine.
- Aromatic: Add a crushed clove of garlic or a sprig of fresh oregano to the jar for a more layered profile.