Quick Pickled Red Onions
These quick pickled red onions are one of those simple little recipes that can make an ordinary meal feel extra special. They’re crisp, tangy, slightly sweet, and take just minutes to prepare. Keep a jar in the refrigerator to add bright, fresh flavor to tacos, burrito bowls, sandwiches, burgers, salads, and more.
Ingredients
- 1 medium red onion, very thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 Tbsp honey or sugar
- 1 tsp salt
Instructions
- Slice the onion very thinly. A mandolin makes this especially easy, but a sharp knife works.
- Pack the onion into a clean pint-size jar or other heat-safe container.
- Combine the vinegar, water, honey/sugar and salt in a small saucepan.
- Heat just until the salt and sweetener dissolve. You don't need a rolling boil.
- Pour the warm brine over the onions, making sure they're mostly submerged.
- Let cool to room temperature, then cover and refrigerate.
Don't discard the leftover onion brine. Once the onions are gone, it makes a great splash of acidity for salad dressings or marinades.
Notes
They're good after about 30 minutes, but they'll be much better after 1 day in the fridge.
They'll keep refrigerated for several weeks.
Optional add-ins:
6-8 black peppercorns
½ tsp cumin seeds
1 small jalapeño, thinly sliced