I’ve tried a ton of recipes for pickled red onions.
The one that I’m serving up for you below is the best.
It’s quick, easy and consistently delicious (try them on my Turkey Provolone sandwich).
Also, fyi, there’s no difference between this and a recipe labeled “quick pickled red onions.”
I think people just label recipes that so you’ll click it.
The making of them is the same. How long you let them sit before eating?
That’s up to you!
Pickled Red Onions
- 1 large red onion
- 3/4 cup vinegar apple cider, rice or white wine varieties
- 1/2 tsp sugar
- 1/2 tsp salt
- Put a small pot or kettle of water on the stove to boil.
- Slice onion super thin (you can use a mandolin if you have, otherwise use a sharp chef's knife) and put them in a sieve or colander in the sink.
- In the container you'll be using the store the onions, combine the vinegar, sugar and salt. Stir to dissolve.
- Pour the boiling water over the onions and let them drain.
- Add the onions to your storage container and mix (or cover tightly and shake) to evenly coat.
- Cover and refrigerate. They'll be ready in 30 minutes, but are better after a few hours and best after a few days.
- Keep covered and stored in the fridge. Shake or stir every so often to distribute the liquid.
Quick P.S. – I’ve stored these in everything from Ball jars (just a link for your ease. I’ve got no affiliation, there) to airtight containers like the one in my recipe photo to plastic to go containers that I reuse.
I’ve even put them in big drinking glasses and covered with Saran wrap.
It all works equally well. So please don’t get hung up on having the “perfect” container.
Just get pickling!