Quick Pickled Red Onions
This recipe will fill one pint-sized mason jar, but can easily be scaled up depending on how many onions you have. The seasoning is very basic, feel free to mix it up with other flavors like garlic, chili or mustard seed.
Yield: 2 cups
Ingredients
- 1 large / 250 g red onion, thinly sliced
- 4 teaspoons / 24 g kosher salt, divided
- boiling water, for blanching
- 1 cup / 240 g apple cider vinegar, or use a mix of cider and white vinegar
- 2 tablespoons / 24 g granulated sugar
- 1 teaspoon / 5 g whole black peppercorns
Instructions
- Place thinly sliced onions in a sieve or colander. Toss with 3 teaspoons of kosher salt and let sit for 5 minutes, then pour boiling water over top. This will both rinse off the excess salt and help get rid of some of the raw bite of the onion. Drain well.
- When cool enough to handle, pack onions into a pint-sized mason jars. The onions should mostly fill the jar without being too tightly packed.
- Heat vinegar, sugar, salt, and peppercorns in a saucepan or in the microwave until sugar is completely dissolved. Pour over onions, making sure the liquid fully covers the onions (if you need to top it off with a bit more vinegar you can).
- Let cool to lukewarm, then secure lid and refrigerate. They'll be ready after just a few hours, but will keep in the fridge for up to 4 weeks.