Quick Pickled Red Onion Slices
If you’re looking for an easy way to add flavor and crunch to sandwiches, salads, and burgers, these quick pickled red onion slices are your ace in the hole. They’re simple to make and so flavorful.
I love all things pickled. For my taste buds, there are very few dishes that can’t benefit from a healthy dose of acidity. So, if we have a jar of pickled something in the refrigerator, you’ll likely find me adding it to the top of my burger or sandwich before heading to our farmhouse table.
I keep a jar of our Ginger and Garlic Quick Pickles on hand all year long in the fridge. We have been using them almost daily for years. This summer, I added homemade quick pickled red onion slices to our refrigerator. They’ve been such a hot commodity at our table that I am now making them two jars at a time just to make sure that we don’t run out.
If you’ve been hesitant to try making your own pickles, quick pickles are a great way to go. Because quick pickles aren’t intended for long term pantry storage, you don’t have to concern yourself with acidity ratios, processing times, and any worries about food safety. Instead, you merely warm up a pickling brine seasoned to your liking and pour it over the fresh ingredient to be pickled in a vessel for storing in the refrigerator. That’s it. No muss, no fuss. Just delicious homemade pickles that are ready to enjoy after a few minutes prep time and a few hours chilling in the refrigerator.
I hope that you’ll give these easy quick pickled red onions a try. I can’t wait to hear what you think of them and what you’re adding them to at your table!
If this recipe caught your attention, you might want to try…
Once you’ve made this recipe, you’ll want to give our Quick Pickled Grapes with Rosemary, Quick Refrigerator Dilly Beans and Ginger and Garlic Quick Pickles a try. They’re just as simple and delicious!
Quick Pickled Red Onions
Ingredients
- 1 cup (8 ounces) white vinegar
- 3 Tablespoons sugar
- 1 Tablespoon kosher salt
- 1 large red onion
Instructions
- Prepare the brining liquid by combining the vinegar, sugar, and salt in a saucepan. Warm over medium heat, stirring occasionally until the salt and sugar are fully dissolved. Remove the pan from heat and set aside.
- Cut the onion in half from pole to pole (root to stem). Remove the peel and cut off the root and stem ends. Slice the onion into paper thin slices. Add the slices to a clean pint sized canning jar. Slowly pour the warm brining liquid into the jar to cover the onion slices. If necessary, use the end of a wooden spoon or chopstick to push the onion slices down under the surface of the liquid.
- Cover the jar and refrigerate until ready to use. The flavor of the pickled onions will be delicious after a few hours chilling in the refrigerator.