Quick Pickled Red Onions
Mess Level: Low
Yield: 12 Servings
Prep Time: 5 min
Cook Time: 30 min
- 1 Red Onion
- 2 Cups Apple Cider or Distilled White Vinegar
- 2 Tablespoons Sugar
- 1 teaspoon of Salt
- Thinly slice the red onion.
- Run a large mason jar under hot water and pack the onion into the jar.
- Dissolve the vinegar, sugar, and salt on the stove.
- Pour the vinegar mixture over the onions, making sure they’re all submerged.
- Refrigerate uncovered for a minimum of 30 minutes. Once cold you can cover the jar and keep for up to two weeks. Enjoy!
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Ramblings of a Line Cook
I don’t know why it’s taken me so long to make pickled red onions. All you do is dissolve some sugar and salt in vinegar, pour it on some onion slices and voila! Suddenly you’re “The Sultan of Swat, The King of Crash, The Colossus of Clout, the Great Bambino!”
Ok, you’re not actually Babe Ruth and this is not a story about a misfit kid and a baseball. But it is a great way to elevate your cooking with almost no effort. Pickled red onions are the answer… The answer to what to make today, the answer to what you should top your tacos, burgers, and sandwiches with and the answer to what will make your summer grill out the one to remember.
But don’t take my word for it, get yourself some red onions and vinegar, and make this deliciously sour condiment that can go on almost anything! You can add some pickling spice and garlic cloves to the mixture as well as black peppercorns and coriander if you feel like it! I left them out of this recipe because in a 30-minute soak they won’t make that big of a difference but if you’ve got longer or think you’ll have leftover red onions, by all means, throw them in!