Ingredients
Pickling Ingredients
- 1 large red onion, thinly sliced
- 1 cup white vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt (or 2 teaspoons fine sea salt)
- 1 cup cold water
Instructions
- Slice the onions: Using a sharp knife or mandolin, thinly slice one large red onion for consistent, even slices. Transfer the slices into a clean mason jar to prepare for pickling.
- Prepare the brine: In a small saucepan, combine 1 cup white vinegar, 2 tablespoons sugar, and 1 tablespoon kosher salt. Heat over medium heat, whisking occasionally until the sugar and salt completely dissolve. Remove the saucepan from heat and stir in 1 cup cold water to cool the brine slightly.
- Pickle the onions: Pour the warm brine over the sliced onions in the mason jar. Use a fork or spoon to press the onions down, ensuring they are fully submerged under the liquid. Seal the jar with its lid and refrigerate for at least 1 hour before serving to allow the flavors to develop.
Notes
- For best flavor, refrigerate the pickled onions for at least 24 hours; they get better with time.
- Use a mandolin slicer for uniform thin onion slices, which pickle evenly and quickly.
- These pickled onions will keep refrigerated in a sealed jar for up to 2 weeks.
- Adjust sugar and salt to your taste preference to achieve the desired balance of sweetness and tang.
- Try using apple cider vinegar or red wine vinegar for a different flavor profile.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
