Quick Pickled Red Onions
Quick Pickled Red Onions
Ingredients
- 1 red onion, thinly sliced
- 2 cups water
- 1 cup vinegar
- 3 tablespoons salt
- 2 tablespoons granulated sugar
- 1/2 teaspoon peppercorns, whole
- 3 sprigs fresh thyme
Instructions
- 1
Thinly slice the red onion using a sharp knife or a mandoline. Set aside.
⏱️ 3 min
- 2
In a medium saucepan, combine the water, vinegar, salt, granulated sugar, whole peppercorns, and fresh thyme.
⏱️ 2 min
- 3
Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to dissolve the salt and sugar.
⏱️ 5 min
- 4
Once the liquid is boiling, add the thinly sliced red onions to the pan. Reduce the heat to medium and cook the onions in the boiling liquid until they become soft and tender, about 3-5 minutes.
⏱️ 5 min
- 5
Remove the pan from the heat and allow the pickled onions and liquid to cool down completely to room temperature. This will take approximately 1 hour.
⏱️ 60 min
- 6
Once cooled, carefully transfer the pickled onions into a clean, heat-proof jar.
⏱️ 2 min
- 7
Pour the pickling liquid from the pan over the onions in the jar, ensuring they are fully submerged. Discard the thyme sprigs and peppercorns if desired, or leave them in for continued flavor.
⏱️ 2 min
- 8
Seal the jar with a lid. The pickled onions are now ready to be used as a sweet and sour accompaniment to various dishes, such as steak or salmon. Store in the refrigerator for up to 2 weeks.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Pickled Red Onions
- 1 red onion, thinly sliced
- 2 cups water
- 1 cup vinegar
- 3 tablespoons salt
- 2 tablespoons granulated sugar
- 1/2 teaspoon peppercorns, whole
- 3 sprigs fresh thyme
Instructions
- 1
Thinly slice the red onion using a sharp knife or a mandoline. Set aside.
⏱️ 3 min - 2
In a medium saucepan, combine the water, vinegar, salt, granulated sugar, whole peppercorns, and fresh thyme.
⏱️ 2 min - 3
Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to dissolve the salt and sugar.
⏱️ 5 min - 4
Once the liquid is boiling, add the thinly sliced red onions to the pan. Reduce the heat to medium and cook the onions in the boiling liquid until they become soft and tender, about 3-5 minutes.
⏱️ 5 min - 5
Remove the pan from the heat and allow the pickled onions and liquid to cool down completely to room temperature. This will take approximately 1 hour.
⏱️ 60 min - 6
Once cooled, carefully transfer the pickled onions into a clean, heat-proof jar.
⏱️ 2 min - 7
Pour the pickling liquid from the pan over the onions in the jar, ensuring they are fully submerged. Discard the thyme sprigs and peppercorns if desired, or leave them in for continued flavor.
⏱️ 2 min - 8
Seal the jar with a lid. The pickled onions are now ready to be used as a sweet and sour accompaniment to various dishes, such as steak or salmon. Store in the refrigerator for up to 2 weeks.
⏱️ 1 min