Pickling vegetables is a great way to preserve their freshness and punch up their flavor! Pickled onions are some of the easiest to make; there’s no need for an elaborate canning operation when you’re making refrigerator pickles! Crunchy, sweet and tangy, quick-pickled onions are a tasty topping on tacos, burgers, hot dogs, chili, spicy noodle dishes and so much more.
Quick-Pickled Onions
| Yield |
|---|
| Makes approx. 2 cups |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 5 min | 10 min | 15 min |
Other types of onions, like white, yellow, Vidalia, etc. will all work well in this recipe.
Ingredients
- 1 large red onion, thinly sliced
- 1 cup distilled white or apple cider vinegar
- 1 cup water
- 1/2 cup white sugar
Method
- Combine the vinegar, water and sugar in a pot and put it on a medium-low heat until it comes to a simmer. Stir gently to make sure the sugar is completely dissolved. Take the mixture off the heat.
- Place the onion slices in a bowl or heat-proof container that’s large enough to hold the onions and brine. Season the onion lightly with salt and pepper.
- Pour warm brine over the onion and allow to cool. Allow to sit for a minimum of 1 hour before use.
If properly sealed, the pickled onions should last in the refrigerator for 10-14 days. The pickle flavor will intensify over time!
- Recipe: Chef Andrew Cini
- Photo: Dish Works
