Quick Pickled Red Onions
These quick pickled red onions are crisp, tangy, and slightly sweet. Made with pantry staples and ready fast, they’re the perfect affordable topping for tacos, bowls, sandwiches, and more.
Yield: 1 jar
Materials
- 1/2 large red onion thinly and evenly sliced (mandolin recomended)
- 2 cloves garlic
- pinch of black peppercorn
- 1 cup water
- 1 cup white vinegar
- 1 tsp salt
- 2 tsp sugar
Instructions
- Slice the onion:Thinly and evenly slice the red onion using a mandolin or sharp knife. Place the slices into a clean, heat-safe jar.
- Make the pickling brine: In a small saucepan, combine the water, white vinegar, salt, and sugar. Bring to a gentle simmer over medium heat, stirring until the salt and sugar are fully dissolved.
- Add flavorings: Add the smashed garlic cloves and a pinch of peppercorns to the jar with the onions.
- Pour and pickle: Carefully pour the hot brine over the onions, making sure they are fully submerged.
- Cool and store: Let the jar cool slightly at room temperature, then cover and refrigerate. The onions are lightly pickled in about 30 minutes and continue to develop flavor over time.
Notes
- For best texture, use a mandolin to ensure even slicing.
- Pickled red onions will keep in an airtight container in the refrigerator for up to 2 weeks.
- Great on tacos, burgers, grain bowls, salads, eggs, and sandwiches.