Description
Quick Pickled Red Onions are a simple and vibrant condiment perfect for adding a tangy crunch to sandwiches, salads, tacos, and more. This easy recipe requires just a few ingredients and takes only minutes to prepare, with no cooking involved. The onions develop the best flavor after marinating in red wine vinegar and salt for a couple of hours, making it a versatile and quick pickling method.
Ingredients
Scale
Pickled Red Onions
- 1 red onion
- 1/4 cup red wine vinegar
- 2 teaspoons kosher salt
Instructions
- Slice the Onion: Remove the skin from the red onion and thinly slice it into half circles, which makes for even pickling and easy layering in dishes.
- Combine Ingredients: Place the sliced onions into a jar or container with a lid. Add the kosher salt and red wine vinegar over the onions.
- Shake and Marinate: Close the jar tightly and shake vigorously until the salt is dissolved and the onions are well coated. Let the jar rest on the countertop for at least 30 minutes, shaking occasionally to ensure even pickling.
- Chill and Serve: After resting, transfer the jar to the refrigerator. The onions can be eaten after 30 minutes but reach their best flavor after about 2 hours. They will keep for up to 2 weeks in the fridge.
Notes
- For best texture and flavor, slice onions as thinly as possible.
- Shaking the jar periodically during the initial rest helps distribute the brine evenly.
- The onions maintain their crunch better the sooner they are refrigerated after the initial pickling period.
- Red wine vinegar can be substituted with apple cider vinegar for a slightly different tang.
- Adjust the salt quantity to taste if using table salt instead of kosher salt, as table salt is more concentrated.
