Quick pickled red onions are one of those small additions that make a big difference. Bright, tangy, and ready in minutes, they add instant flavor and color to tacos, salads, sandwiches, and cheese boards. Once a jar is in the fridge, it tends to get used on just about everything.
Ingredients:
- 2 small red onions, thinly sliced
- 2 garlic cloves (optional)
- 1 teaspoon mixed peppercorns (optional)
- 2 cups white vinegar
- 2 cups water
- ⅓ cup cane sugar
- 2 tablespoons salt
Directions:
- Divide the sliced onions evenly between 3 (10-ounce) mason jars or 2 (16-ounce) jars. Add the garlic and peppercorns to each jar, if using.
- In a small saucepan, heat the vinegar, water, sugar, and salt over medium heat until the sugar and salt have dissolved, about 1 minute. Remove from heat and let cool slightly, then carefully pour the brine over the onions.
- Let the jars cool to room temperature, then cover and refrigerate.
- Allow the onions to pickle for at least 1 hour, or overnight for best results. The onions are ready to use once they turn bright pink and tender. Store in the refrigerator for up to 2 weeks.