Quick Pickled Red Onions
Crisp, tangy, vivid pink pickled onions ready to eat in under 30 minutes, brightening tacos, sandwiches, salads, and grain bowls. Plan ahead: they improve after 1 hour and are best the next day.
Ingredients
- 2 large red onions, thinly sliced
- 1 cup apple cider vinegar
- 1 cup warm water
- 2 tbsp granulated sugar
- 2 tsp kosher salt
- 1 tsp whole black peppercorns
- 2 cloves garlic cloves, smashed
Instructions
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1
Pack 2 thinly sliced large red onions into a clean glass jar or heatproof container.
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2
Add 2 cloves smashed garlic cloves and 1 tsp whole black peppercorns to the jar.
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3
In a bowl or measuring cup, whisk together 1 cup warm water, 1 cup apple cider vinegar, 2 tbsp granulated sugar, and 2 tsp kosher salt until the sugar and salt dissolve completely.
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4
Pour the brine over the large red onions, pressing them down so they are fully submerged.
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5
Let sit at room temperature for at least 30 minutes before serving. For best flavor, refrigerate for at least 1 hour. Store covered in the refrigerator for up to 2 weeks.