Pickled Red Onions (Print Version)

Bright, tangy pickled red onions made in one jar with a quick warm brine. Ready in about 30 minutes and great on tacos, bowls, burgers, and salads.

# Ingredients:

For the onions

01 - 1 large red onion, about 10-12 oz (280-340 g), thinly sliced

02 - 1 garlic clove, peeled and lightly smashed, optional

03 - 1/2 teaspoon black peppercorns, optional

04 - 1/4 teaspoon chili flakes, optional

For the brine

05 - 3/4 cup (180 ml) white vinegar or apple cider vinegar, 5% acidity

06 - 3/4 cup (180 ml) water

07 - 1 1/2 tablespoons granulated sugar

08 - 1 1/2 teaspoons kosher salt

# Instructions:

01 - Halve the onion from root to tip, peel it, and slice into thin half-moons about 1/8 inch thick.

02 - Add the onion slices to a clean pint jar. Tuck in the garlic, peppercorns, and chili flakes if using.

03 - Combine the vinegar, water, sugar, and salt in a small saucepan. Heat over medium heat for 2-3 minutes, stirring until the sugar and salt dissolve.

04 - Carefully pour the warm brine over the onion slices. Press the onions down with a clean spoon so they are fully covered.

05 - Let the jar cool uncovered for 15 minutes. Cover and refrigerate for at least 30 minutes before serving, or 1-2 hours for a deeper color and softer bite.

# Notes:

01 - This is a refrigerator pickle and is not intended for shelf-stable canning.

02 - Best flavor and texture are usually within the first week.

03 - Keep onions submerged in brine and use clean utensils.

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