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A fork holidon red picked onions

Pickled Red Onions

Author Rachel
Cook Time 15 minutes
Resting Time 1 day
Yield 1 32-Ounces mason jar
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Description

These refrigerated Pickled Red Onions are super easy to make and are ready to be enjoyed the very next day.
Kosher, Pareve

Equipment

  • one 32-Ounces mason jar or two 16- Ounces jars

Ingredients

  • 2 large red onions
  • 1/3 cup (80ml) apple cider vinegar OR white vinegar
  • 2 cups (480ml) water
  • 1/4 cup (50g) granulated sugar
  • 1/2 Tablespoon salt
  • a few peppercorns, garlic cloves, and dill optional

Instructions

  • Heat the vinegar, water, sugar, and salt over medium heat, and stir until the sugar and salt dissolve.
  • Slice the red onions as thin as you can. I used a food processor with a slicing disc, but a sharp knife or mandolin works well too.
  • Break the onions apart and stuff them into the jar. *optional* Add extra seasoning like peppercorns, garlic cloves, and dill.
  • Let the brine cool slightly, and pour it over the sliced onions.
  • Allow the jar to cool to room temperature before covering it.
  • Let it sit for 24 hours, and enjoy.
  • Pickled onions will last in the fridge for up to 2 weeks.