Quick Pickled Red Onions

 Quick Pickled Red Onions

Bright, tangy, and crisp, these quick pickled red onions add a punch of flavor and color to sandwiches, salads, bowls, and more. Ready in just one hour!

 Ingredients

• 2 small red onions

• 2 cups white vinegar

• 2 cups water

• 1/3 cup cane sugar

• 2 tablespoons sea salt

• 2 garlic cloves (whole or lightly smashed)

• 1 teaspoon mixed peppercorns

  

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 Instructions

 Prepare the Onions

1. Peel the red onions.

2. Slice into thin rings or half-moons.

3. Peel the garlic cloves; leave whole or smash slightly to release flavor.

 Make the Pickling Liquid

1. In a medium saucepan, combine:

   • Vinegar

   • Water

   • Sugar

   • Salt

     

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2. Heat over medium heat, stirring occasionally, until the sugar and salt dissolve. No need to boil — just hot enough to fully dissolve the solids.

 Pack the Jar

1. Place the sliced onions into a clean, heat-proof jar (Mason jar works well).

2. Add garlic cloves and mixed peppercorns.

 Add the Pickling Liquid

1. Carefully pour the hot liquid over the onions until fully submerged.

2. Use a spoon to press down gently and remove any air bubbles.

3. Let sit uncovered at room temperature for 30–60 minutes. The onions will turn a vibrant pink.

 Storage

1. Once cooled, seal the jar with a lid.

2. Store in the refrigerator.

   

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Tip: Onions are ready after 1 hour, but the flavor deepens after 24 hours. Keeps well for up to 2 weeks.

 Serving Suggestions

• Top avocado toast

• Add to burgers or sandwiches

• Serve in Mediterranean bowls

• Include in tacos or grain bowls for acidity and crunch

 Tips

 Slice onions uniformly for even pickling
 Use a heat-proof jar to avoid cracking
 For extra flavor, add a bay leaf or chili slice
 Press onions down to minimize air bubbles