Quick & Easy Pickled Red Onions

Yield: ~1 cup
Prep Time: 10 minutes
Pickling Time: 20 minutes (or overnight for deeper flavor)

Ingredients

1 medium red onion, thinly sliced

1/2 cup apple cider vinegar (or white vinegar)

1/2 cup water

1 tablespoon sugar

1 1/2 teaspoons kosher salt

1/2 teaspoon black peppercorns (optional)

1 small garlic clove, smashed (optional)

Pinch of red pepper flakes (optional, for heat)

Instructions

Slice the Onion:

Peel and thinly slice the red onion into rings or half-moons.

Make the Pickling Liquid:

In a small saucepan, combine vinegar, water, sugar, salt, and optional aromatics. Bring to a simmer over medium heat until sugar dissolves.

Pickle the Onion:

Place the sliced onion in a heatproof jar or bowl. Pour the hot pickling liquid over the onions, making sure they’re fully submerged.

Cool & Store:

Let the onions cool to room temperature (about 20 minutes). Cover and refrigerate. They’re ready to eat immediately, but flavor improves if left overnight.

Use:

Add bright crunch to tacos, sandwiches, burgers, salads, or even roasted vegetables.

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