Quick Draw Pickled Red Onions (Fast & Easy Recipe)

Ingredients

• 2 medium red onions (sliced into thin rings or half-moons)
• 1 cup distilled white vinegar or apple cider vinegar
• 1 cup water
• 1 tbsp sugar
• 1 tbsp kosher salt

Step-by-Step Instructions

1. Prep the onions: Slice the red onions as thinly as possible (using a knife or a mandoline). Pack them tightly into a clean quart-sized mason jar or glass container.
2. Make the brine: In a medium saucepan, combine the vinegar, water, sugar, and salt. Heat over medium until the liquid just begins to steam and the sugar and salt are completely dissolved.  Give it a little whisk at the end to make sure everything is mixed well. 
3. Pour and cool: Pour the hot pickling liquid over the onions in the jar until they are fully submerged.
4. Chill: Let the jar cool at room temperature for 20–30 minutes, then seal it and place it in the refrigerator.

Usage & Storage

The onions are ready to eat in about an hour, but they each reach their maximum flavor after sitting for 24 hours. They will stay fresh in the fridge for 2 to 3 weeks in a sealed jar or container.

Additional ingredients to try 

• 1 jalapeño or serrano pepper (sliced into rounds, seeds left in for heat)

• 2 cloves garlic (peeled and smashed)

• ½ tsp whole black peppercorns

• Red Pepper Flakes

Pro-Tip for your Blog Post:

Why thin slices matter: Slicing the onions ultra-thin not only helps them absorb the brine faster (making them ready to eat in an hour), but it also gives them a softer, more delicate texture.

Great with BBQ, perfect on sandwiches and burgers too.