Quick Pickled Red Onions
Quick Pickled Red Onions
Ingredients
- 5 red onions, medium
- 1/2 cup cane sugar
- 1/3 cup kosher salt, or slightly less than the sugar
- 1/2 cup vinegar
- as needed water, for soaking and boiling
- as needed ice, for chilling
Instructions
- 1
Peel the 5 medium red onions. Using a mandoline slicer, thinly slice the onions. Place the sliced onions into a large bowl.
⏱️ 5 min
- 2
Add a generous amount of cold water to the bowl to fully cover the sliced onions. Rinse the onions thoroughly in the water, then drain.
⏱️ 2 min
- 3
Bring a large pot of water to a rolling boil. Carefully add the rinsed onions to the boiling water and cook for 1-2 minutes, just until they begin to soften slightly.
⏱️ 3 min•🌡️ 212
- 4
While the onions are boiling, prepare an ice bath by filling a large bowl with ice and cold water. Immediately transfer the softened onions from the hot water into the ice bath using a slotted spoon. Let them sit in the ice bath for 5-10 minutes to crisp up.
⏱️ 10 min
- 5
In a separate medium bowl, combine the 1/2 cup of cane sugar, 1/3 cup of kosher salt, and 1/2 cup of vinegar. Whisk the mixture vigorously until the sugar and salt are completely dissolved.
⏱️ 3 min
- 6
Drain the onions thoroughly from the ice bath. Pack the drained onions into a clean glass jar.
⏱️ 2 min
- 7
Pour the prepared brine over the onions in the jar, ensuring all the onions are fully submerged. Securely close the jar with a lid.
⏱️ 1 min
- 8
Chill the pickled onions in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the onions to fully pickle.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Pickled Red Onions
- 5 red onions, medium
- 1/2 cup cane sugar
- 1/3 cup kosher salt, or slightly less than the sugar
- 1/2 cup vinegar
- as needed water, for soaking and boiling
- as needed ice, for chilling
Instructions
- 1
Peel the 5 medium red onions. Using a mandoline slicer, thinly slice the onions. Place the sliced onions into a large bowl.
⏱️ 5 min - 2
Add a generous amount of cold water to the bowl to fully cover the sliced onions. Rinse the onions thoroughly in the water, then drain.
⏱️ 2 min - 3
Bring a large pot of water to a rolling boil. Carefully add the rinsed onions to the boiling water and cook for 1-2 minutes, just until they begin to soften slightly.
⏱️ 3 min•🌡️ 212 - 4
While the onions are boiling, prepare an ice bath by filling a large bowl with ice and cold water. Immediately transfer the softened onions from the hot water into the ice bath using a slotted spoon. Let them sit in the ice bath for 5-10 minutes to crisp up.
⏱️ 10 min - 5
In a separate medium bowl, combine the 1/2 cup of cane sugar, 1/3 cup of kosher salt, and 1/2 cup of vinegar. Whisk the mixture vigorously until the sugar and salt are completely dissolved.
⏱️ 3 min - 6
Drain the onions thoroughly from the ice bath. Pack the drained onions into a clean glass jar.
⏱️ 2 min - 7
Pour the prepared brine over the onions in the jar, ensuring all the onions are fully submerged. Securely close the jar with a lid.
⏱️ 1 min - 8
Chill the pickled onions in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the onions to fully pickle.
⏱️ 60 min