How to Make Pickled Red Onions
A batch of quick-pickled red onions can be made with just about any variety of vinegar sitting in your pantry and is ready to eat in just a few minutes.
Servings 12
Calories 12kcal
Ingredients
- 1 medium red onion
- 1 cup hot water
- ½ cup apple cider vinegar
- ½ cup white vinegar
- 1 tablespoon sugar
- ½ teaspoon kosher salt
Instructions
- Peel and thinly slice the red onion In rings and pack in a 1-pint jar or add to a bowl.
- Whisk the vinegars, sugar, and salt in the hot water until the sugar dissolves. Pour over the red onion, pushing the onions down so they are covered by the brine. Allow to sit for 30 minutes up to overnight. The longer the brine time the softer and more flavorful the onions will become. Pickled onions will last In the refrigerator for up to 3 weeks.
Notes
Use any combination of clear vinegars you have on hand, such as:
Apple cider vinegar
Distilled white vinegar
Rice wine vinegar
Champagne vinegar
White balsamic vinegar
Onions will last in the refrigerator for up to 3 weeks
Apple cider vinegar
Distilled white vinegar
Rice wine vinegar
Champagne vinegar
White balsamic vinegar
Onions will last in the refrigerator for up to 3 weeks