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Gravel & Dine

Quick Pickled Onions

A quick and easy pickled onion recipe. You’ll find plenty of uses for pickled onions as a vibrant burst of fresh but mellow onion flavor on pizza, sandwiches, salads, you name it. These keep in the fridge for a week or two, if you have any left after that time blend them up and add oil to create a vinaigrette.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 1 pint
Ingredients Method

Ingredients
  

  • 1 red onion sliced into thin slices
  • ½ c red wine vinegar
  • ¼ c cider vinegar
  • ¼ c rice vinegar
  • ½ T peppercorns
  • 2 cloves garlic smashed
  • 1/3 c sugar
  • ¼ t canning and pickling salt

Method
 

  1. Place sliced onions in a medium bowl.
  2. In a small saucepan bring remaining ingredients to a simmer. Stir occasionally until sugar dissolves.
  3. Pour mixture over onions in bowl.
  4. Allow the onions and vinegar mixture to cool to room temperature, stirring occasionally, about an hour.
  5. When cool you can use them immediately, otherwise transfer the onions to a pint jar and pour brine over the top to cover. Store in the fridge.