Quick Pickled Onions
This recipe delivers vibrant, tangy quick-pickled red onions with minimal effort. Thinly sliced red onions are briefly marinated in a hot apple cider vinegar brine, resulting in a perfectly balanced condiment that adds a crisp texture and bright flavor to a variety of dishes.
Equipment
- 1 Cutting Board
- 1 Sharp Knife
- 1 Measuring Cups/Spoons
- 1 Small Saucepan
- 1 Heatproof Jar or Bowl
Ingredients
Main
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoons kosher salt
- 1 red onion thinly sliced
Instructions
- Thinly slice the red onion using a sharp knife or mandoline.
- In a small saucepan, combine the apple cider vinegar, sugar, and kosher salt.
- Heat the mixture over medium heat, stirring occasionally, until the sugar and salt are completely dissolved and the liquid is simmering gently.
- Place the thinly sliced red onion into a heatproof jar or bowl.
- Pour the hot pickling liquid over the sliced onions, ensuring they are fully submerged.
- Gently press the onions down with a spoon if necessary to keep them submerged in the brine.
- Allow the onions to cool to room temperature on the counter.
- Once cooled, cover the jar or bowl and refrigerate for at least 30 minutes before serving, or longer for more intense flavor.
Notes
For optimal results, ensure the red onion is sliced as thinly as possible; this allows for faster pickling and a more delicate texture. When heating the pickling liquid, aim for a gentle simmer, not a vigorous boil, to dissolve the sugar and salt without significantly reducing the vinegar. You can experiment with adding a few peppercorns, a bay leaf, or a sprig of fresh dill to the brine for added aromatic complexity. These pickled onions are incredibly versatile and elevate everything from tacos and sandwiches to salads and grilled meats.