Pickled Red Onions
Quick pickled red onions are a perfect sweet, vinegary, and brightly-colored topping to keep in your fridge. Ready in minutes with pantry staples and no canning required!
Servings: 24 servings (2 pint jars)
Equipment
- 2 pint jars (I use 742 Weck jars)
Ingredients
- 2 large red onions peeled, cut in half, and sliced into ⅛-inch-thick slices
- 1 tsp black peppercorns
- 1 ½ cups water
- 1 ½ cups white vinegar
- 1 tbsp kosher salt
- 3 tbsp granulated sugar
Instructions
- Fill the jars: Pack half of the prepared onion and ½ tsp peppercorn into each sterilized jar, leaving ½-inch headspace.2 large red onions, 1 tsp black peppercorns
- Make the brine: In a small saucepan, combine the water, vinegar, salt, and sugar. Stir and bring to a simmer over medium heat. Continue to simmer until the sugar and salt are dissolved, about 3-4 minutes. Then, remove the brine from the heat.1 ½ cups white vinegar, 1 ½ cups water, 1 tbsp kosher salt, 3 tbsp granulated sugar
- Add the brine: Immediately pour the hot brine over the onions in the prepared jars so that the brine covers the onions fully. Place lids on the jars and allow the brine to cool to room temperature. Once cooled, place the jars in the refrigerator for 48 hours before consuming. The onions will last at least 2 months in the refrigerator.
Video
Notes
This recipe is made for 2 pint jars. I love to keep my quick pickles in 742 Weck jars, which are just about 1 pint.
Nutrition
Serving: 1serving | Calories: 14kcal