70 minutes
A simple and quick way to make pickled red onions that add a tangy, sweet, and salty flavor to your dishes.
cups
cups
teaspoons
Red Onion, halved and sliced thin through the root end
each
1. Prepare Vinegar Mixture
Combine the red wine vinegar, sugar, and table salt in a small saucepan. Place the saucepan over medium-high heat and bring the mixture to a simmer. Stir occasionally to help dissolve the sugar completely. You'll know it's ready when the liquid turns clear, signaling that the sugar and salt have fully blended with the vinegar.
2. Add Onions
Once your vinegar mixture is ready, remove the saucepan from the heat and stir in the thinly sliced red onion. Make sure all the onion slices are submerged in the liquid. Cover the saucepan and let it sit at room temperature for about an hour. This resting period allows the onions to absorb the tangy, sweet, and salty flavors of the pickling liquid.
3. Serve or Store
After the onions have cooled to room temperature, they are ready to serve. You can use them immediately, or transfer them to an airtight container and refrigerate them. These pickled onions can be stored in the fridge for up to a week, making them a convenient and tasty addition to your meals.
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