Onions can add a nice flavor to many food items. However, I don’t always appreciated them raw, but sometimes I still want flavor. Cooked onion isn’t always the solution so I nice way to incorporate onions but with more of a raw crunch, these quick pickled red onions are the perfect solution.
In order to pickle these onions, you only need a few ingredients that you probably have on hand and a little more than an hour.
Pickled onions are perfect to use anywhere you would use regular pickles. Or use then in place of raw red onion in recipes. You still get a nice crunch without that overly strong onion flavor you get with a red onion.
- 1 large red onion, cut in halve and thinly sliced
- ¼ cup sugar
- ½ cup white or rice wine vinegar
- 1½ teaspoons kosher salt
- 5 whole black peppercorns
- Place the red onion sliced in a glass jar with a lid.
- In a medium saucepan, combine the sugar, vinegar, salt, and peppercorns. Bring mixture to a boil. Whisk until sugar and salt dissolve. Remove pan from heat and pour into a glass container with the onions. If not enough liquid to cover the onions, add enough water to get onions covered. Allow to cool and cover with the lid. Place in the refrigerator. This is refrigerator pickling only and can be stored for up to one month.
This recipe is adapted from Farm Girl Dabbles.