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–+ servings
Pickled Red Onions

Pickled Red Onions

Amy
Pickled red onions are a vibrant, tangy addition that can elevate any dish in just 10 minutes. With only 5 minutes of prep and a quick simmer, you’ll have a jar of these ruby gems ready to brighten your meals.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12

Ingredients
  

  • 2 small red onions
  • 2 cups white vinegar
  • 2 cups water
  • ⅓ cup cane sugar
  • 2 tablespoons sea salt
  • 2 cloves garlic optional
  • 1 teaspoon mixed peppercorns

Instructions
 

  • Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using
  • Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
  • Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.
Keyword condiment, pickling, quick recipe, red onions, vinegar
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