Wild Woman Kitchen

Quick pickled red onions are an easy to make tangy and crisp compliment for tacos, nachos, sandwiches, burgers, and salads.

These are ready to serve after chilling for an hour in the refrigerator. Prepare these as the first step in a recipe where you plan to use them.

The trick is to slice the onions very thinly so they pickle quickly. You can do this with a mandolin or sharp chef’s knife.

Optionally add coriander seeds, red pepper flakes, jalapeño slices, smashed garlic cloves, or black peppercorns depending on what you’re planning to serve them with.

I prefer to make them fresh each time I need them. Over time they taste more like vinegar and they take up space in a small refrigerator.

EQUIPMENT: mandolin or very sharp knife, glass jar, small saucepan

Quick Pickled Red Onions

Recipe by Anna Stockel Difficulty: Easy

Servings

8

servings

Prep time

1

hour 

15

minutes

Cooking time

0

minutes

Ingredients

• 1 medium red onion, very thinly sliced vertically*

• 1/4 cup distilled white vinegar

• 1/4 cup apple cider vinegar (or substitute white vinegar)

• 1/2 cup filtered water

• 1 teaspoon sea salt

• 1/2 teaspoon cane sugar

• ¼ teaspoon red pepper flakes (optional, for heat)

Directions

• Pack the onions into glass jar.
  
• Place small saucepan over medium heat.
• Add both vinegars, water, sugar, salt, and optional flavorings.
• Bring to a gentle simmer stirring until sugar and salt are dissolved.
• Pour liquid over onions in jar.
• Use a spoon to press onions down to ensure they are covered with liquid.
• Cover and refrigerate for 1 hour, until thoroughly chilled.
• Pickled onions will keep in the refrigerator for about a week.

Notes

• *Cut onion into quarters and sliced vertically, not crosswise. Use a mandolin if you have it. Otherwise use a very sharp knife.