Quick Pickled Red Onions
Quick Pickled Red Onions
Ingredients
- 2 pounds red onions, thinly sliced
- 2 cups water
- 2 cups white vinegar
- 1/2 cup granulated sugar
- 1 tablespoon kosher salt
- 2 teaspoons whole black peppercorns, divided
- 4 star anise, divided
- 1 teaspoon mustard seeds, divided
Instructions
- 1
Begin by thinly slicing the red onions. A mandoline slicer can help achieve uniform thinness, but a sharp knife works just as well. You should have enough sliced onions to tightly fill two large (approximately 1-quart) glass swing-top jars.
⏱️ 10 min
- 2
Divide the whole black peppercorns, star anise, and mustard seeds evenly between the two clean glass swing-top jars. Tightly pack the thinly sliced red onions into each jar, pressing them down firmly to remove as much air as possible.
⏱️ 10 min
- 3
Prepare the pickling brine: In a medium saucepan, combine the water, white vinegar, granulated sugar, and kosher salt. Place the pot over medium-high heat. Stir occasionally until the sugar and salt are completely dissolved. Bring the mixture to a gentle simmer, but do not boil. Allow it to heat thoroughly until steaming.
⏱️ 8 min
- 4
Carefully pour the hot, steaming brine over the packed red onions and spices in the first jar, filling it completely to the brim. Use a funnel if necessary to avoid spills. Repeat with the second jar, filling it completely with the remaining hot brine.
⏱️ 2 min
- 5
Seal the jars immediately with their swing-top lids. Allow the jars to cool completely to room temperature on your countertop, which will take at least 2 hours. Once cooled, transfer the pickled red onions to the refrigerator. They are best after at least 24 hours of chilling and will keep for several weeks.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Pickled Red Onions
- 2 pounds red onions, thinly sliced
- 2 cups water
- 2 cups white vinegar
- 1/2 cup granulated sugar
- 1 tablespoon kosher salt
- 2 teaspoons whole black peppercorns, divided
- 4 star anise, divided
- 1 teaspoon mustard seeds, divided
Instructions
- 1
Begin by thinly slicing the red onions. A mandoline slicer can help achieve uniform thinness, but a sharp knife works just as well. You should have enough sliced onions to tightly fill two large (approximately 1-quart) glass swing-top jars.
⏱️ 10 min - 2
Divide the whole black peppercorns, star anise, and mustard seeds evenly between the two clean glass swing-top jars. Tightly pack the thinly sliced red onions into each jar, pressing them down firmly to remove as much air as possible.
⏱️ 10 min - 3
Prepare the pickling brine: In a medium saucepan, combine the water, white vinegar, granulated sugar, and kosher salt. Place the pot over medium-high heat. Stir occasionally until the sugar and salt are completely dissolved. Bring the mixture to a gentle simmer, but do not boil. Allow it to heat thoroughly until steaming.
⏱️ 8 min - 4
Carefully pour the hot, steaming brine over the packed red onions and spices in the first jar, filling it completely to the brim. Use a funnel if necessary to avoid spills. Repeat with the second jar, filling it completely with the remaining hot brine.
⏱️ 2 min - 5
Seal the jars immediately with their swing-top lids. Allow the jars to cool completely to room temperature on your countertop, which will take at least 2 hours. Once cooled, transfer the pickled red onions to the refrigerator. They are best after at least 24 hours of chilling and will keep for several weeks.
⏱️ 120 min