Pickled Red Onions

Ingredients

• 1 large red onion, thinly sliced
• 1 cup (240 ml) apple cider vinegar or white vinegar
• 1 cup (240 ml) water
• 1 tbsp sugar
• 1½ tsp salt

Optional Flavor Add-Ins

• 1 garlic clove, smashed
• ½ tsp black peppercorns
• ½ tsp red pepper flakes
• 1 bay leaf
• A few sprigs of fresh herbs such as dill or thyme

Instructions

1. Prepare the Onions

• Thinly slice the red onion and place it in a clean glass jar or heat-safe container.

2. Make the Brine

• In a small saucepan, combine the vinegar, water, sugar, and salt.
• Heat over medium heat, stirring until the sugar and salt dissolve.

3. Pickle the Onions

• Pour the hot brine over the onions, ensuring they are fully submerged.
• Add any optional seasonings if desired.

4. Cool

• Let the mixture cool to room temperature.

5. Refrigerate

• Cover and refrigerate for at least 30 minutes before serving.
• For the best flavor, let them pickle for several hours or overnight.

Tips

• Slice the onions as thinly as possible for quicker pickling.
• Use a mandoline slicer for uniform slices.
• Adjust the sweetness by adding more or less sugar.
• For a pinker color, allow the onions to sit overnight.
• Add sliced jalapeños for extra heat.
• These pair especially well with tacos, burgers, sandwiches, and salads.
• Store refrigerated in a sealed container for up to 2–3 weeks.

Yield

• Makes about 2 cups.
• Prep time: 10 minutes.
• Pickling time: 30 minutes to overnight.