Quick Pickled Red Onions (Print Version)

Crisp, tangy quick pickled red onions made in one jar with a simple vinegar brine and a 30-minute rest.

# Ingredients:

For the onions

01 - 1 large red onion, about 10-12 oz (285-340 g), thinly sliced
02 - 2 garlic cloves, peeled and lightly smashed
03 - 1/2 teaspoon black peppercorns
04 - 1/4 teaspoon chili flakes, or more to taste

For the brine

05 - 1 cup (240 ml) white vinegar or apple cider vinegar, preferably 5 percent acidity
06 - 1 cup (240 ml) warm water
07 - 1 tablespoon granulated sugar
08 - 1 1/2 teaspoons kosher salt

# Instructions:

01 - Halve, peel, and thinly slice the red onion from root to tip. Aim for slices about 1/8 inch thick so they pickle quickly.
02 - Place the onion slices in a clean pint jar with the garlic, peppercorns, and chili flakes. Press gently to fit without smashing the onion.
03 - Stir the vinegar, warm water, sugar, and kosher salt in a measuring cup until the sugar and salt dissolve completely.
04 - Pour the brine over the onions until fully covered. Tap the jar lightly to release air pockets and press the onions below the liquid.
05 - Let sit at room temperature for 30 minutes before serving. Cover and refrigerate leftovers in the brine for up to 2 weeks.

# Notes:

01 - This is a refrigerator pickle, not a shelf-stable canned recipe.
02 - Flavor becomes smoother after 2-4 hours in the fridge.
03 - Use a clean fork each time you serve from the jar.

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