Ingredients
Equipment
Method
- Prep the Onions: Thinly slice the onions on a mandolin and place in a medium, heatproof bowl.
- Make Pickling Liquid: Combine sugar, vinegar, water, and salt in a small saucepan. Bring to a boil, whisking to dissolve sugar. Let simmer 5 minutes then pour hot pickling liquid over vegetables.
- Store: Cool to room temperature, cover, and refrigerate until cold. The onions may not be totally submerged in the pickling liquid at first but will wilt as they cool and eventually be covered.
Nutrition
Video
Notes
1. Optional Variations: Use red wine vinegar instead of the distilled vinegar, or switch up the sweetener by using equal amounts of brown sugar or piloncillo instead of granulated sugar or add additional spices to customize the flavor of the pickled red onions like red chile flakes, black peppercorns, or Mexican oregano.
2. Storage Instructions: Pickled red onions can be refrigerated for up to a month. Keep submerged in the soaking liquid to maintain their freshness.
3. Serving Suggestions: Use onions to top a variety of dishes, such as tacos, sandwiches, salads, or as a topping for grilled meats.
4. Containers: Glass containers work best for storing the onions. The acid eats away at plastic or metal containers. I like these wide-mouth Mason jars or Weck jars for pickling.