Easy Pickled Red Onions
There's almost always a jar of these going in our fridge. They started as a topping for barbecue and now they end up on nearly everything we eat.
Ingredients
- 1 red onion, thinly sliced
- ½ cup distilled white vinegar
- 1 cup hot water (not boiling)
- 1 tbsp granulated sugar
- 1½ tsp kosher salt
Steps
Five ingredients, five minutes of work, and by morning you’ve got a jar of bright, tangy pickled onions that make everything better. Keep a batch in the fridge at all times.
- Slice: Slice the onion as thin as you can. A mandoline is ideal, but a sharp knife works fine.
- Pack: Pack the slices into a jar or container.
- Make the brine: Combine the vinegar, hot water, sugar, and salt in a measuring cup and stir until dissolved.
- Pour: Pour the brine over the onions, making sure they’re fully submerged.
- Chill: Cover and refrigerate overnight. They’ll be ready in the morning and keep for up to three weeks.
Notes
- Overnight is the move. The onions mellow out and the brine really comes together after a full night in the fridge.
- Want to mix it up? Toss in a smashed garlic clove or a pinch of red pepper flakes before adding the brine. Both are worth trying.
- This recipe doubles easily. Just make sure your onions stay fully submerged.
- Works with any thin-skinned onion. Shallots are especially good.