These deliciously tangy and crunchy pickled red onions take 5 minutes to make and will become a staple in you refrigerator. Use them to garnish everything from salads, burgers, sandwiches and just about anything else that needs a boost of flavour.
Prep Time5 minutesmins
Cook Time5 minutesmins
Resting Time1 hourhr
Total Time1 hourhr10 minutesmins
Servings: 12
Ingredients
2small/medium red onions
1 1/2cupswhite wine vinegarapple cider vinegar, or a mix
1 1/2cupswater
2tablespoonswhite or cane sugar
2tablespoonskosher or sea salt
2teaspoonspeppercornoptional
Instructions
Using a mandolin or sharp knife, slice the onions about 1/8-inch thick. Pack the onions into one large (16-ounce) or two small (8-ounce) glass jars, adding the peppercorns, if using.
In a small pot, bring the vinegar, water, sugar, and salt to a simmer, stirring until sugar and salt dissolve. Remove from heat and pour over onions until completely covered. Cool completely before using. For best results, once cooled, cover jar(s) and place in refrigerator for 1 hour or until onions turn a bright pink hue.
Pickled red onions will keep well in the fridge in an airtight container for up to 2 weeks.
Notes
Use maple syrup or honey instead of white sugar, if desired. Add more sugar if you would like the brine to be a bit sweeter.
White distilled vinegar, rice vinegar, or red wine vinegar or a combination will also work.
Onions need to be fully submerged in brine. If for some reason you don't have enough brine, add equal parts vinegar and warm tap water until the onions are covered.
Feel free to double or triple this batch for all your pickling urges.