Quick Pickled Red Onions Recipe
I am a fool for pickled red onions! I use this pickled red onion recipe at least weekly as I like to always have a jar of them in the refrigerator. Pickled red onions are an asset to so many vegan recipes. I add them to my avocado toast in the morning, my burritos at lunch time and my tacos at dinner. You think I’m kidding, but I’ll take any opportunity I can find to eat them!
Ingredients
- 2 large or 3 small red onions peeled and thinly sliced
- 1 cup rice wine vinegar or substitute apple cider vinegar
- 3/4 cup water
- 1 tbsp sugar
- 1 tsp salt
Instructions
- Thoroughly wash a mason jar with soap and hot water. This recipe makes enough brine for a 16 oz jar or two 8 oz jars. Set aside to dry.
- Combine the vinegar, water, sugar and salt in a small sauce pan. Bring to a boil and cook until the sugar and salt have dissolved. Allow to cool.
- Tightly pack the thinly sliced red onions into the jar, leaving a small gap at the top of the jar. Carefully pour the brine over the red onions, tightly seal the jar and store it in the refrigerator for at least 1 hour. These onions will be at their prime around 48 hours, but they can be kept in the refrigerator for several weeks.
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