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Quick Pickled Red Onions
A very versatile condiment that adds the perfect tang to soups, chilis, tacos, eggs, sandwiches, and potatoes. This brine and method can also be used on broccoli stems, cauliflower, carrots, etc.
INGREDIENTS:
Note: quick-pickling is the same as refrigerator pickling, and does NOT create a shelf-stable pickle. These need to be refrigerated at all times and store for about 2-3 weeks.
- Approx. 2 red onions
- 3/4 cup rice vinegar
- 2 tablespoons white sugar
- 2 teaspoons salt
- Peel onion and slice into thin rings. (A mandoline slicer is great for this.)
- Pack tightly into mason jars.
- Combine rice vinegar, salt, and sugar into a small saucepan and bring to a simmer over medium heat.
- Simmer pickling brine until salt and sugar are fully dissolved, then pour over packed onions, submerging fully.
- Screw lids onto jars and place in fridge for at least 1 hour before using.
Note: quick-pickling is the same as refrigerator pickling, and does NOT create a shelf-stable pickle. These need to be refrigerated at all times and store for about 2-3 weeks.
