👩🍳 Instructions
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1
Peel the red onion and slice it as thinly as possible using a sharp knife or mandoline. Loosely pack the sliced onion into a clean, heat-proof pint-sized jar.
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2
In a small saucepan, combine the vinegar, water, sugar, and kosher salt. If using, add any optional spices or aromatics now.
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3
Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar and salt are completely dissolved. This should only take 1-2 minutes once boiling.
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4
Carefully pour the hot brine over the onions in the jar, ensuring all the onion slices are fully submerged. Gently press down any floating pieces with a spoon.
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5
Allow the jar to cool at room temperature for 15-20 minutes. Once cooled, secure the lid and transfer the jar to the refrigerator. The pickled onions will be ready to enjoy in 30 minutes, but are best after an hour or two, or even overnight.
💡 Notes
Store quick pickled red onions in their brine in an airtight container in the refrigerator for up to 2-3 weeks. They are excellent on tacos, sandwiches, salads, and avocado toast. For a slightly different flavor, try adding a sprig of fresh dill or a bay leaf to the brine.
🥗 Nutrition (per serving)
Calories
20 kcal
Protein
0.5g
Total Fat
0g
Saturated Fat
0g
Carbs
5g
Fiber
1g
Sugar
3g
Sodium
120mg
Cholesterol
0mg
