Description
These pickled red onions are super fast, super easy, and add a beautiful tangle of tangy onion flavor just about to any recipe!
Ingredients
Units
Scale
- 1 red onion, peeled and cut into several chunks (see photos above)
- Roughly 1/3 cup white vinegar
- Roughly 2/3 cup water
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon sugar
Instructions
- Thinly slice your chunks of onion into C-shapes using a mandoline on the thinnest setting. (This is what I prefer – if you want the onions more chunky, adjust as needed.)
- Place the onions in a jar and add vinegar – I just eyeball it until the jar is about one third of the way full.
- Fill the rest of the jar with water. Add salt and sugar; shake a few times to combine.
- Let them rest in the fridge for 30 minutes to 1 hour – then they’re ready to use! They can stay in the fridge up to 5-7 days.
- Prep Time: 5 minutes
- Category: Topping
- Method: Fridge
- Cuisine: American
Keywords: pickled onions, red onions, pickled red onion
