Quick Pickled Red Onions
This easy pickled onion recipe makes a delicious crunchy, salty-sweet, and tangy topping for everything from tacos to avocado toast and more
Servings: 12 servings
Ingredients
- 1 large red onion ⅛" slices or thinner
- 2 cups cider vinegar
- 2 Tablespoons white sugar
- 2 teaspoons salt
- 1 teaspoon peppercorns
Instructions
- Place the peppercorns in the bottom of a heat proof / canning jar. If you are using multiple jars, spread the peppercorns evenly across each jar.Stuff the jar(s) with onion slices.
- Heat the cider vinegar until simmering. To heat it in the microwave, microwave in a microwave safe glass or Pyrex type container on high power for 1 - 2 minutes. To heat it on the stove, heat in a small sauce pan over medium high heat until simmering - about 5 minutes.
- Once the vinegar is simmering, remove it from the heat and stir in the salt and sugar until it dissolves.Immediately pour the hot vinegar mixture over the onions and peppercorns in the prepared jars. It is crucial that the vinegar is still very hot for this to work.
- Let sit for 30 minutes, then either serve, or place a lid on the jar and refrigerate for up to 3 weeks.