Easy Quick Pickled Onions
Quickly prepare zesty pickled red onions, perfect for adding bright color and flavor to various dishes like roasts, burgers, and sandwiches.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Combine 1/2 cup red or white wine vinegar, 2 teaspoons granulated sugar, 1/2 teaspoon kosher salt, 1/4 teaspoon coarsely ground black pepper (or 1/2 teaspoon peppercorns), and 1 dash crushed red pepper flakes (if using) in a small saucepan and bring to a boil; remove from heat.
-
While the brine cools slightly, peel and thinly slice one small red onion, then pack it into a half-pint canning jar or 1-cup container.
-
Pour the cooled liquid over the packed onion.
-
Let the onions stand at room temperature for about 30 minutes, or until completely cooled.
-
Cover the container and refrigerate for a few hours or overnight for optimal flavor.