Easy pickled red onions are made with 5 simple ingredients and add a tangy, sweet flavor and crunchy texture to so many dishes. It takes less than 10 minutes to make, and they will last a few weeks in the fridge.
- 2 medium red onions or 1 large red onion, peeled and very thinly sliced
- 1 cup (250 ml) white vinegar (or any other vinegar)
- 1 1/2 (375 ml) cups water
- 1/4 cup (60 gram) sugar (or any other sweetener)
- 1 tablespoon fine sea salt
Slice the onions
Peel the red onions and slice thinly. It helps to use a mandoline. It is faster and makes all the onions slices the same size. But you can also use a knife to slice the onions.
Place the onions in two jars or one big jar. I like to use two 10-ounce jars or one 16-ounce jar. If you use any additional flavorings, place them also in the jar.
In a saucepan over medium heat, combine the water, vinegar, salt, and sugar. Stir until the salt and sugar dissolve. This should not take much longer than 1 minute.
Add to the onions
Let the mixture cool ever so slightly and pour over the onions in the jar. Make sure all onions are submerged in the brine.
Set aside and let the jars cool until they reach room temperature. Cover the jars with a lid and store the jars in the fridge to pickle.
The pickled onions are ready to be served when they are vibrant pink color and tender. This takes about 1 hour or overnight for thicker sliced onions.
Pickled red onions will last in the fridge for about 3-4 weeks in a glass jar with a lid.
Keywords: pickled red onions