pickled red onions

pickled red onions are one of those things that elevate any dish they are added to. great on tacos, bagels, eggs, sandwiches, whatever. and as a quick pickle, they take practically no effort to make. you’ll need to do four things: slice the pickles, make the brine, combine in a jar, wait a bit and enjoy!

Stuff you’ll need:

You can also add some additional spices to your jarred mixture if desired. Garlic cloves, whole peppercorns, mustard seeds, etc. Anything your heart desires. Or doesn’t!

With the ingredients gathered, here’s how i make my pickled red onions. First, thinly slice the red onions.. I don’t have a mandolin, so I french the onions instead. But any thin julienne cut will do.

Pack these sliced onions into the mason jars. Add your additional spices to the jars now, if using them. I like to pop a couple whole peeled garlic cloves in there.

Now combine the rest of the ingredients (vinegar, water, salt, sugar) into a small saucepan on medium heat. This is your pickling brine. Stir until the sugar and salt have dissolved, and then remove from heat to cool. Once the mixture has cooled, pour into the prepared jars. Let cool to room temperature, and then put a lid on the jar and place the in the fridge.

The onions are ready to eat in approximately one hour, longer if your onions are thicker. You want them to be bright pink and tender. They will increase in flavor over time, and store well in the fridge for about two weeks (if they last that long!).