Quick Pickled Red Onions
These quick pickled red onions are the easiest way to add a pop of color and tangy flavor to everyday meals. Thinly sliced red onions are steeped in a lightly sweetened vinegar brine with garlic and warm spices, creating a crisp, vibrant topping that's perfect for burgers, tacos, salads, sandwiches and grain bowls. This recipe makes 1 pint.
prep time
10 minutes
cook time
5 minutes
Ingredients
2 medium red onions, thinly sliced
2 cloves garlic, smashed
1 cup apple cider vinegar
1 cup water
2 tablespoons granulated sugar
1 tablespoon kosher salt
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon coriander seeds (optional)
1 bay leaf
2 cloves garlic, smashed
1 cup apple cider vinegar
1 cup water
2 tablespoons granulated sugar
1 tablespoon kosher salt
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon coriander seeds (optional)
1 bay leaf
Directions
Divide the sliced red onions and garlic between two clean pint jars (or one quart jar).
In a small saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, coriander seeds and bay leaf. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
Carefully pour the hot brine over the onions, making sure they are completely submerged. Let cool to room temperature.
Seal the jars and refrigerate for at least 1 hour before serving. For the best flavor, let them chill overnight.
Store in the refrigerator for up to 3 weeks.
Cook's tip: Add a few sprigs of fresh dill, thyme or oregano to the jar for an extra layer of flavor. Pickled red onions are delicious on burgers, tacos, pulled pork, grilled chicken, avocado toast, salads and charcuterie boards.
In a small saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, coriander seeds and bay leaf. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
Carefully pour the hot brine over the onions, making sure they are completely submerged. Let cool to room temperature.
Seal the jars and refrigerate for at least 1 hour before serving. For the best flavor, let them chill overnight.
Store in the refrigerator for up to 3 weeks.
Cook's tip: Add a few sprigs of fresh dill, thyme or oregano to the jar for an extra layer of flavor. Pickled red onions are delicious on burgers, tacos, pulled pork, grilled chicken, avocado toast, salads and charcuterie boards.
