Quick pickled onions

Pink picked onions an easy and versatile fridge staple

Pink picked onions an easy and versatile fridge staple

quick pickled onions recipe

Make a batch and always keep them in the refrigerator for burrito bowls, burgers, fish tacos, corn salads and many other tasty uses

Ingredients:

  • 1 small to medium red onion, halved and cut into thin, even slices

  • 3/4 cup vinegar: white wine, apple cider, or rice (unseasoned)—or a combination of vinegar types

  • 3/4 cup water

  • 1 tablespoon kosher salt

  • 2 teaspoons sugar

  • Optional seasonings: coriander seeds, bay leaf, chili pepper

Instructions:

Place the onion slices in a jar that will comfortably fit them. Put all other ingredients into a small saucepan and bring to a boil briefly, then remove from the heat. Using a funnel (unless you’re super steady), pour the liquid over the onions until you have filled the jar. Let onions steep for a half hour at room temperature, then put the lid on the jar and keep in the refrigerator. Once they have cooled and steeped for a minimum of an hour they should be ready to use. Onions can be kept for a couple of weeks in the refrigerator.