Quick Pickled Red Onions

Servings: Makes about 1 x 500 ml jar
Total time: 15 minutes (+ 1 hour to pickle)

Crisp, tangy pickled red onions for tacos, salads, sandwiches, and bowls.

Ingredients

• 1 medium red onion (about 200g), thinly sliced
• 240 ml vinegar (white vinegar or apple cider vinegar)
• 240 ml water
• 25g sugar
• 12g fine salt (or 18g kosher salt)

Steps

1. Pack the sliced red onion into a clean 500 ml jar (or heatproof container).
2. Warm the vinegar, water, sugar, and salt in a small saucepan over medium heat.
3. Stir the brine until the sugar and salt dissolve.
4. Pour the hot brine over the red onion until fully submerged.
5. Let cool to room temperature.
6. Cover and refrigerate for at least 1 hour before using.

Notes

• Storage: Keep refrigerated; best within 2 weeks.
• Optional add-ins (add to the jar before pouring brine): 1 garlic clove (smashed), 1g red pepper flakes, a few black peppercorns, or 5 ml lemon/lime juice for extra brightness.
• For softer onions: slice a bit thinner and let pickle overnight.