Quick Pickled Red Onions

With this easy quick pickled onions recipe that will take you less than half an hour, you will be able to transform your raw onions into a irresistible tangy and crisp treat.

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Course: Condiment

Keyword: Onion, Pickles, Quick Pickled Red Onions, White Vinegar

Prep Time: 10

Rest Time: 20

Total Time: 30

Servings: Pint

Calories: 103kcal

Author: S Jones

Ingredients

1 Red Onion
¼ Cup Red Wine Vinegar
¼ Cup White Vinegar
½ Cup Water
2 tsp Brown Sugar
½ tsp Ground black pepper
½ tsp Ground Coriander
½ tsp Sea Salt

US Customary - Metric

Instructions

To make the pickled onions, you will need to slice the onions into thin rounds. This can be done using a mandolin or, with a sharp knife and a cutting board.
If you prefer your onions sliced a little thicker, then that is fine. Thicker slices tend to stay a bit crispier. If you do this, allow extra time when soaking them in the brine. Let sit for at least 2 hours or even overnight.
Peel the onion and slice into rounds about 6mm-12mm thick (¼” – ½”).
Separate the rounds slightly and place in a clean glass jar.
In a medium saucepan, combine the red wine vinegar, the white vinegar, water, sugar, spices, and salt.
Bring to a simmer, swirling a couple times, making sure to dissolve the sugar.
Once hot, pour over the onion slices.
Cover and allow to cool on the bench before placing in the fridge. Cool for at least 20 minutes before serving.
When stored in a clean, glass jar, they will keep in the fridge for up to two weeks.
The longer the onions sit, the more acidic and soft they will become.

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Nutrition

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.