Description
Vibrant rings of red onion bathe in a sweet-tart brine, emerging crisp and ruby-hued. These quick pickles pack a punch of acidity and crunch, lifting every bite of tacos, burgers, and salads.
Ingredients
- 1 medium red onion
- 1 cup apple cider vinegar
- 1 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 4 black peppercorns
- 1 bay leaf
- 1 clove garlic
Instructions
- Peel and thinly slice the red onion into rings or half-moons.
- In a small saucepan, combine the vinegar, water, sugar, and salt.
- Add the peppercorns, bay leaf, and garlic clove to the saucepan.
- Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt dissolve.
- Place the sliced onions into a clean glass jar.
- Carefully pour the hot brine over the onions, making sure they are fully submerged.
- Allow the jar to cool to room temperature, then seal with a lid.
- Refrigerate for at least 1 hour before serving, ideally overnight for best flavor.
Notes
- Flavor intensifies the longer the onions sit, with peak taste after 24 hours.
- Store pickled onions in the refrigerator for up to two weeks.
- Use as a topping for tacos, sandwiches, salads, and grilled meats.
- Substitute white wine vinegar or rice vinegar for a milder acidity.