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Pickled Red Onions

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Prep Time 5 minutes
Pickling Time 30 minutes
Servings: 1 cup
Course: Side Dish
Ingredients Method

Ingredients
  

  • 1 small to medium red onion, thinly sliced
  • ½ cup distilled white vinegar or apple cider vinegar
  • ½ cup very hot water
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher or pickling salt
  • Optional garlic, peppercorns, jalapeño, chile flakes, or herbs

Method
 

  1. Slice the Onion:
    Peel and halve the red onion, then slice it into thin ⅛-inch half-moons. Use a sharp knife or mandoline for even slices.
  2. Pack the Jar:
    Place the sliced onion loosely in a clean 16-ounce glass jar. Add garlic, peppercorns, chile flakes, or herbs if desired.
  3. Make the Brine:
    Stir together the vinegar, very hot water, sugar, and salt until fully dissolved.
  4. Add the Brine:
    Pour the warm brine over the onions. Gently press the slices down so they are mostly covered with liquid.
  5. Let Them Pickle:
    Let the onions pickle for at least 30 minutes. For a more mellow flavor and deeper pink color, refrigerate for several hours or overnight.
  6. Serve:
    Remove the onions with a clean fork or tongs and let excess brine drain off before adding them to tacos, burgers, salads, sandwiches, or bowls.