Pickled Red Onions Recipe
Pickled red onions are the perfect condiment to add a zingy pop of flavor and vibrant punch of color to any savory dish. This quick and easy recipe requires only one red onion, a handful of staple ingredients from your kitchen, and under 10 minutes of prep time.
Ingredients
- 1 large red onion, peeled and thinly sliced
- 1 cup white vinegar
- 1 cup water
- 4 tablespoons sugar
- 1½ teaspoon salt
Instructions
- Cut off both ends of the red onion, cut in half end to end, then remove the outer peel. With the flat sides down, thinly slice both halves of the onion into uniform half-moon slivers.
- Put the thinly sliced onions into a 1-pint mason jar or heat-proof container. Use a muddler or blunt end of a kitchen utensil to pack the onions down into the jar. As the onions become more tender, they will settle in the jar.
- Meanwhile, add the vinegar, water, sugar, and salt to a small saucepan and cook over medium-high heat. Bring to a gentle simmer, stirring to make sure the sugar and salt are completely dissolved.
- Let the vinegar mixture cool for a few minutes, then carefully pour over the onions until the jar is completely full, and the onions are covered. There may be a small amount of leftover vinegar solution depending on the size of the onion. Tightly secure the lid on the mason jar. Tilt upside down a couple of times to ensure that the vinegar solution has thoroughly covered all of the onions.
- Let the jar of onions sit for at least 30 minutes before serving.
- Refrigerate the remaining onions, in the tightly sealed jar with the liquid, for 2-3 weeks. The flavor will intensify the longer it sits.
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