Quick Pickled Red Onions
Thin red onion slices soak in a hot salty vinegar brine for a crisp, tangy condiment that brightens sandwiches, tacos, salads and more.
Ingredients
- Salt
- Water
- Onion
- Onions
Directions
- Combine the vinegar, water, salt and however much sweetener you want in a small saucepan, stirring to mix. Warm it over medium-high heat just until it begins to simmer. You can use the microwave for this instead, if you prefer.
- Put the thinly sliced onions into a mason jar. Carefully pour the hot vinegar mixture over them, close the jar with its lid, and give it a short shake so the onions are coated all over.
- Leave the onions to pickle for 30 minutes. If some pieces are floating above the liquid, use a spoon to nudge them down until they are covered.
- Use them right away, or transfer the onions to the refrigerator in a sealed container for up to 2 weeks.