70 minutes
A simple recipe for creating zesty and flavorful quick-pickled red onions to enhance your meals.
0.25 fluid ounces
teaspoons
teaspoons
Small Red Onion, halved and very thinly sliced
each
0.25 fluid ounces
1. Prepare the Brine
In a 1-pint jar or a plastic container with a tight-fitting lid, combine distilled white vinegar, kosher salt, granulated sugar, and water. Secure the lid and shake well until the salt and sugar dissolve completely.
2. Add Red Onions
Add the thinly sliced red onion to the jar, ensuring all slices are submerged in the brine.
3. Refrigerate
Place the jar in the refrigerator and let the onions soak in the brine for at least one hour.
4. Serve
After marinating, remove the onions from the brine before serving.
5. Store Leftovers
If there are any leftovers, store the pickled onions in the refrigerator for up to two weeks.
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