Quick and Easy Pickled Red Onions

Pickled red onions, oh how I love thee. Who could deny the gloriousness of salty, sugary, crunchy, vinegary, bright pink onions?! These things are my favorite! Last summer was my first time making them and I topped them on basically everything all season. A lot of pickled red onion recipes require boiling, canning, heating the vinegar, etc etc— all unnecessary! When it comes to pickled foods, I prefer refrigerator pickling because it maintains the crunch of veggie. This recipe is quick, easy, and can be ready to eat in just a few hours after making—perfect for keeping on hand in the spring and summer when light and fresh salads abound.

What you need

1 organic red onion, sliced thinly
1 clove organic garlic, sliced thinly
2 tablespoons of organic cane sugar
1/2-1 tablespoon of sea salt
1/4 teaspoon peppercorns
16 oz (pint) glass jar
White organic vinegar (enough to cover the onions in the jar)

To make

STEP 1

Thinly slice your onion and garlic. I like to use a mandolin to get my onion slices super thin, but for the garlic I just use a knife.

STEP 2

Place the garlic and onion slices into a 16 oz mason jar along with the sugar, salt, and peppercorns.

STEP 3

Pour enough white vinegar into the jar until the onions are fully covered. If you prefer less tang, use half vinegar and half filtered water. Give it a few shakes until everything is dissolved.

STEP 4

Place a lid on the jar and store in the fridge. Give it a few shakes every hour or so to make sure everything is dissolved and the flavors are melding evenly. They're ready to use after a few hours, but taste even better the longer they sit!

I will also re-use the brine once or twice with more onions before tossing. I love topping these on nachos, tacos, salads, mujadara…basically anything and everything!

Let me know how these turn out for you if you make them! I love seeing pictures of your creations using our recipes. Tag me on instagram @girlincalico so I can see + share!

With care,

Kaetlyn