Ingredients
1 large red onion, thinly sliced
1 cup water
1 cup white vinegar (or apple cider vinegar)
1 tablespoon granulated sugar
1 teaspoon sea salt (non-iodized)
Optional: 2-3 garlic cloves, smashed
Optional: 1/2 teaspoon black peppercorns
Optional: 1 small bay leaf
Instructions
Step 1: Peel and thinly slice the red onion. Using a mandoline will give you the most consistent, thin slices (about 1/16 to 1/8 inch thick).
Step 2: Loosely pack the sliced red onions into a clean, heat-proof 1-pint glass jar. If using, add smashed garlic cloves, peppercorns, or a bay leaf to the jar.
Step 3: In a small saucepan, combine the water, vinegar, sugar, and salt. Bring the mixture to a gentle boil over medium heat, stirring occasionally, until the sugar and salt are completely dissolved (about 1-2 minutes).
Step 4: Carefully pour the hot pickling liquid over the onions in the jar, ensuring they are fully submerged. You may need to gently press the onions down with a spoon.
Step 5: Let the jar cool completely to room temperature on your counter. Once cool, secure the lid tightly and transfer the jar to the refrigerator.
Step 6: The onions will be ready to eat in about 30 minutes, but for the best flavor, let them pickle for at least a few hours, or ideally, overnight. Store in the refrigerator for up to 3 weeks.
Notes
For extra flavor, consider adding a few slices of fresh ginger or a star anise pod to the pickling liquid. Always ensure your jar is clean and heat-proof before pouring in the hot brine.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dishes
- Cuisine: Global
Nutrition
- Serving Size: 1/4 cup
- Calories: 25 kcal
- Sugar: 4g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: pickled red onions recipe, quick pickled onions, easy pickled onions, red onion pickle, taco topping, salad topping, condiment, homemade pickles, tangy onions
