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Introduction:
Pickled red onions add a vibrant splash of color and a tangy crunch to a variety of dishes. They’re incredibly easy to make, requiring just a handful of ingredients, and can elevate salads, sandwiches, tacos, and grilled meats with their bright, zesty flavor. This quick pickling method allows you to enjoy their delicious bite after just a couple of hours, and they keep well in the fridge for up to two weeks.
Ingredients:
1 large red onion, thinly sliced
1 cup white vinegar
½ cup water
1 tablespoon sugar
1 teaspoon salt
½ teaspoon peppercorns (optional)
1 bay leaf (optional)
How to make:
Place the thinly sliced onions into a clean jar or airtight container.
In a small saucepan, combine white vinegar, water, sugar, salt, peppercorns, and bay leaf.
Heat the mixture over medium heat, stirring occasionally, until the sugar and salt have fully dissolved and the brine comes to a boil.
Carefully pour the hot brine over the onions, ensuring the onions are completely submerged.
Allow the jar to cool to room temperature before sealing and refrigerating.
Let the onions pickle for at least 1–2 hours before serving for the best flavor.
Serving and storage tips:
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