Quick Pickled Red Onions
Servings: 0
Sweet, sour, and a perfect addition to dozens of savory recipes.
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Equipment
- Knife and cutting board
- Small saucepan
- Airtight jar or container
Ingredients
- 1 large red onion peeled and very thinly sliced
- ½ cup apple cider vinegar or other vinegar
- ½ cup water
- 1 teaspoon kosher salt
- 2 Tablespoons sweetener sugar, agave, maple syrup, honey, etc.
Instructions
Par-blanch
- Bring 2 cups of water to a boil in a small saucepan. Place sliced red onion in a fine mesh strainer. Slowly pour hot water evenly over all of the onions.
Prepare the vinegar solution
- In the same saucepan, stir together vinegar, water, salt and sweetener. Cook over medium-high heat until the mixture reaches a simmer and sweetener and salt have dissolved.
Marinate
- Place the thinly-sliced onions (and any additional flavoring ingredients) in a mason jar. Pour the hot vinegar mixture over the onions. Put on the lid and gently shake the jar around to make sure everything is coated and mingling together..
- Let the onions marinate for at least 30 minutes and up to a day (for maximum flavor).
- Serve immediately after 30 minutes or refrigerate the onions in a sealed container for up to a month.
Notes
- If you want a stronger onion flavor, skip the par-blanching step.
- If you’re looking for more crunch, slice the onions a bit thicker.
- For a sweeter pickled red onion, double the amount of sweetener used in the vinegar solution.
- Onions will soften the longer they are allowed to sit in the vinegar solution.