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Pickled Red Onions

Instantly transform any dish into something that looks and tastes restaurant-worthy. From tacos to avocado toast, these pretty pink onions are the condiment you didn’t know you needed
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Prep Time:10 minutes
20 minutes
Total Time:30 minutes
Course: Side Dish
Cuisine: American
Servings: 2 jars

Equipment

  • Mandolin or a very sharp knife

Ingredients

  • 1 red onion thinly sliced
  • 1 cup water
  • 1 cup apple cider vinager (or white, rice, or a mix)
  • ¼ cup sugar
  • 1 tablespoon salt
  • pepercorns or bay leaves optional

Instructions

  1. Peel the onion, then use a mandolin (or a sharp knife) to get thin slices. Optional: Soak the onions in cold water for 20 minutes, then drain.
  2. Heat vinegar, water, sugar, and salt in a saucepan until the sugar is dissolved.
  3. Add onions to a jar with optional peppercorns and bay leaves.
  4. Pour hot brine over onions to cover.
  5. Let it cool, seal, and refrigerate. Ready in 30 minutes, best after a few hours.

Notes

  • Do it the lazy way and add the boiling water to a heat safe measuring container.
  • Store in a sealed jar in the refrigerator. They’re best eaten within 2 weeks, though they usually don’t last that long in my house!