Name: Quick Pickled Red Onions
Prep time: 1 h 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 medium red onion, thinly sliced lengthwise; 2 garlic cloves, finely sliced; 1/2 cup white vinegar; 1/2 cup water; 3 tbsp olive oil (optional); 3 tbsp honey or maple syrup; 1 tsp kosher salt; 1 tsp oregano, dried (optional); 1 tsp freshly cracked black pepper

Description

I’m not exaggerating when I say that these quick-pickled red onions are the best! They’re sweet, vinegary, slightly salty, and pack a lot more flavor than your average pickled veggie.

Ingredients

Scale

1 medium red onion, thinly sliced lengthwise
2 garlic cloves, finely sliced
1/2 cup white vinegar
1/2 cup water
3 tbsp olive oil (optional)
3 tbsp honey or maple syrup
1 tsp kosher salt
1 tsp oregano, dried (optional)
1 tsp freshly cracked black pepper

Cook Mode Prevent your screen from going dark

Instructions

Thinly slice the red onion and garlic, and add to a large glass mason jar. You can also use a mandoline to help get even-sized onion slices.
In a simmer pot, pour in the vinegar, water, olive oil, honey, kosher salt, oregano, and black pepper. Place on the stove, and heat on medium-high heat until the mixture starts to froth and foam. Pour the pickled solution over the jar of onions and garlic and stir around as much as you can to distribute the brine solution. Screw the jar lid on tight.
Let the onions sit in the refrigerator for at least 1 hour or until the brine solution has cooled completely before enjoying, but they taste best overnight. They’ll keep well in the fridge in an airtight glass jar for up to 1 month, but taste best within 1 week as they start to lose their crispness.