Pickled Red Onions

Name: Pickled Red Onions
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 small red onions; 2 cup white vinegar; 2 cup water; 0.33 cup cane sugar; 2 tbsp sea salt; 2 garlic cloves, peeled; 1 tsp mixed peppercorns, whole

Quick-Pickled Red Onions with Tangy Brine

These vibrant purple-pink onions are your secret weapon for brightening up tacos, salads, and grain bowls. The simple vinegar brine works its magic in just an hour, turning sharp raw onions into something sweet, tangy, and completely addictive.

Side DishVegetarianVeganGluten FreeDairy FreeQuick MealsMeal PrepBudget Friendly

Prep10 min

Cook5 min

Total15 min

Servings—

Difficultyeasy

Ingredients

2 small red onions
2 cupwhite vinegar
2 cupwater
⅓ cupcane sugar
2 tbspsea salt
2 garlic cloves, peeled(optional)
1 tspmixed peppercorns, whole(optional)

Instructions

Slice the onions into thin half-moons — aim for about 1/8-inch thick so they pickle evenly. Pack them into 2 (16-oz) jars or 3 (10-oz) jars, tucking the garlic cloves and peppercorns between the layers if you're using them.
Combine the vinegar, water, sugar, and salt in a medium saucepan and bring to a simmer over medium heat. Stir occasionally until the sugar and salt completely dissolve — you'll know it's ready when the liquid looks clear.
⏱ 1 min
Allow the hot brine to cool for a few minutes, then pour it over the onions, making sure they're completely submerged. Let everything cool to room temperature before transferring to the refrigerator.
The onions need at least 1 hour to transform into their bright pink, tender selves — though overnight is even better if you sliced them thick. They'll keep their punch for up to 2 weeks in the fridge.
⏱ 1 hr