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From Marie’s Kitchen: A family-friendly recipe selected and shared by Marie.
Quick & Easy Method
These quick pickled onions are crisp, tangy, slightly sweet, and ready in about 30 minutes. They’re perfect for burgers, tacos, sandwiches, salads, barbecue, and more.
Ingredients
1 large red onion, thinly sliced 1/2 cup white vinegar or apple cider vinegar 1/2 cup water 1 tablespoon granulated sugar 1 1/2 teaspoons salt 1 garlic clove, thinly sliced — optional 1/2 teaspoon black peppercorns — optional Pinch of red pepper flakes — optional
Directions
Slice the onion. Peel the red onion and slice it as thinly as possible. Place the slices in a clean pint-size jar or heat-safe container. Make the pickling liquid. Add the vinegar, water, sugar, and salt to a small saucepan. Heat over medium heat, stirring until the sugar and salt completely dissolve. You do not need to bring it to a full boil. Add extra flavor. If desired, add garlic, peppercorns, or red pepper flakes to the jar with the onions. Pour over the onions. Carefully pour the warm vinegar mixture over the onions until they are completely covered. Cool and pickle. Let the jar sit uncovered at room temperature for about 30 minutes. The onions will begin to soften and turn a beautiful bright pink. Refrigerate. Once cooled, cover tightly and store in the refrigerator. When Are They Ready? They’re good after 30 minutes, even better after 1–2 hours, and packed with flavor by the next day. Storage Keep refrigerated in a sealed container for up to 2 weeks. Always use a clean fork when removing onions from the jar. Marie’s Kitchen Tip.... For a sweeter Southern-style pickled onion, increase the sugar to 2 tablespoons. For extra kick, add a few sliced jalapeño rounds or a generous pinch of crushed red pepper. Great on: pulled pork, hamburgers, hot dogs, tacos, grilled chicken, beans, salads, sandwiches, and barbecue plates.
Recipe Card Photo
