Description
These quick-pickled red onions are sweet, vinegary, slightly salty, and pack a lot more flavor than your average pickled veggie.
Ingredients
Scale
- 1 medium red onion, thinly sliced lengthwise (~200g sliced)
- 2 garlic cloves, finely sliced
- 1/2 cup (115g) white vinegar
- 1/2 cup (115g) water
- 3 tbsp (48g) honey or maple syrup
- 1 tsp (5g) Diamond Crystal kosher salt
- 1 tsp freshly cracked black pepper
- 1 tsp oregano, dried (optional)*
Instructions
- Thinly slice the red onion and garlic, and add to a large jar.
- In a simmer pot, pour in the vinegar, water, honey, kosher salt, oregano, and black pepper. Place on the stove, and heat on medium-high heat until the mixture starts to 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. Make sure the onions are fully submerged in the brine — you could add a glass weight on top if needed. 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 pickled overnight. They’ll keep well in the fridge in an airtight glass jar for up to 1 month, but taste best within 1 week.
Notes
*Feel free to use a different dried herb or another flavor agent — like sumac.