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5 from 1 vote

Quick Pickled Red Onions

A delightful tangy and crisp condiment for so many dishes
Prep Time10 minutes
Total Time25 minutes
Course: Vegetables
Cuisine: American, European, Latin American
Keyword: red onion
Servings: 6

Ingredients

  • 1 medium red onion about 150 g
  • 125 ml (½ cup) white vinegar
  • ½ tsp salt
  • 1 tsp sugar
  • 1 bay leaf
  • 2 thyme branches
  • ½ tsp black peppercorn bruised

Instructions

  • Bring about 2 cups of water to boil. Slice the onions about 3 mm (1/8 inch) thick, separating the layers, and place the slices in a colander over the sink. Pour the boiling water over the onion slices. Place the drained onions in a small bowl or a mason jar.
  • Mix the remaining ingredients plus 120 ml (½ cup) cold water. Stir to dissolve the salt and sugar. Pour over the onions, making sure the onions are entirely submerged in the brine.
  • Let sit at least 15 minutes until the onions turn bright pink. You can use the onions immediately or store them, tightly covered, in the refrigerator for up to two weeks.