Pickled Red Onions

Ingredients

• 1 red onion (small, thinly sliced)
• 1 cup white vinegar
• 1 cup water
• 2 tbsp cane sugar
• 1 tbsp sea salt
• 1 garlic clove (lightly crushed; optional)
• 0.5 tsp whole peppercorns (optional)

Steps

1. 1

   Cut the red onion into very thin slices for the perfect quick-pickle texture.

2. 2

   In a saucepan, combine the white vinegar, water, cane sugar, and sea salt.

3. 3

   Heat the mixture over medium heat just until the sugar and salt are dissolved; there is no need to bring the brine to a boil.

4. 4

   Pack the sliced onions into a clean glass jar, adding the crushed garlic clove and whole peppercorns if using.

5. 5

   Pour the warm brine over the onions until they are fully submerged.

6. 6

   Let the jar cool at room temperature, then seal and refrigerate.

7. 7

   The onions are ready to eat in 30 minutes, but the flavor and color are best after 2–4 hours of chilling.

Notes

These pickled onions are perfect for tacos, avocado toast, salads, rice bowls, grilled meats, and sandwiches.

Nutrition per serving

• condiment
• pickled
• vegan
• gluten-free
• side dish
• easy
• kitchen hack