Quick Pickled Red Onions
Pickled red onions are the easiest way to upgrade any savory dish. Sweet, tangy, and slightly crisp —ready in minutes and the perfect condiment for bowls, salads, and sandwiches.
- Prep Time: 10 Minutes
- Total Time: 10 Minutes
- Yield: 1 16-oz mason jar
Ingredients
- 1–2 medium red onions
- ½ cup (120 ml) light vinegar (e.g. distilled or white wine vinegar)
- ¾ cup (180 ml) water
- 1 tbsp sugar (or maple syrup, agave, or erythritol)
- ½ tbsp salt
Instructions
- Slice onions: Peel and slice into thin rings or half-rings using a mandoline or sharp nice. Transfer to a clean 16 oz (500 ml) mason jar.
- Make brine: In a small saucepan, bring vinegar, water, sugar, and salt to a quick boil till the sugar and salt is dissolved.
- Pour over onions until fully covered. Use a spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Seal the jar.
- Cool & chill: Let the pickled onions cool to room temperature (about 20-30 minutes), at which point they should be sufficiently pickled for serving. (overnight = even better flavor).
- Keep leftovers in the fridge for 2-3 weeks.
Find it online: https://www.veggiejam.com/english/quick-pickled-red-onions/