Pickled Red Onions
A jar of pickled red onions for the fridge — Easy Peasy Pickled Onions, "Quick" Pickled Onions, Sweet Pickled Red Onions, and spicy ones for tacos any night.
★ side
sidePickled Red Onions
I must have four taco and fajita nights!
Melissa PickarIngredients
- 1 pound Purple onion
- 1 cup White vinegar
- 1/2 cup Sugar
- 1/2 teaspoon Pepper
- 1/2 teaspoon Salt
- 1 cup Water
Instructions
- 1Place onion slices in a large jar.
- 2Pour in the vinegar, sugar, pepper, salt, and water.
- 3Cover the jar tightly and shake well until the sugar is dissolved.
- 4Store in the refrigerator overnight or for several days before serving.
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Open in Pepper →A Jar Of Onions Fixes Dinner
A plain pork sandwich or a bowl of beans turns into something you want to eat when there's a jar of pink onions in the fridge door. It takes one onion, some vinegar, and about ten minutes of your evening.
Cooks on Pepper reach for these on Sunday, when they're already standing at the counter, so there's something bright to pile on tacos, burgers, and salads all week long.
Every recipe here is a small jar with a big payoff: classic Pickled Red Onions with sugar and white vinegar, Easy Peasy Pickled Onions using cider vinegar, "Quick" Pickled Onions with lime, Sweet Pickled Red Onions with garlic and peppercorns, and Spicy pickled red onions with chile heat.
Quick Tips
- 1
Slice them very thin
Cut the onion into 1/8-inch slices, or run it over a mandoline. Thin rings soften and turn pink in about 30 minutes instead of a full day.
- 2
Warm the brine
Heat the vinegar, sugar, and salt just until the sugar dissolves, about 2 minutes, then pour it over the onions in the jar.
- 3
Pack the jar tight
Press the onions down so the brine covers them completely; one medium red onion fills a pint jar just about right.
- 4
Chill before serving
Let the jar sit in the fridge at least 1 hour before you use them, and keep it covered for up to 2 weeks.
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