Pickled Red Onions
Whenever a dish needs a pop of brightness, acidity, or color, I turn to the trusty jar of pickled red onions in my fridge. Made by soaking red onions in a simple vinegar solution, this simple condiment brings acid and crunch to braises, slow-cooked soups and stews, and dark green salads. The gorgeous, magenta-hued strands can turn any one-tone dish (looking at you, pork tenderloin) into a vibrant meal.I make a batch of pickled red onions every week, filling a clean mason jar with fresh sliced onions, pickling liquid, and herbs or spices. Follow this basic pickled red onion recipe to make your own, then get creative with flavors and seasonings.
Ingredients
- 1 medium red onion thinly sliced
- ½ cup distilled white vinegar or the vinegar of your choice
- ½ cup filtered tap water
- 2 tsp. granulated sugar
- 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt
Instructions
- Place 1 medium red onion, thinly sliced, in a glass container or Mason jar. Set aside.
- Bring ½ cup distilled white vinegar, ½ cup water, 2 tsp. sugar, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt to a boil in a medium saucepan over medium-high heat, stirring until sugar and salt dissolve completely.
- Pour brine over red onions in Mason jar and let cool at room temperature. Cover and chill at least 12 hours and up to 4 days.
