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Quick Pickled Red Onions: The 10-Minute Fridge Staple That Stays Crunchy

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Crunchy, vividly pink quick pickled red onions ready to eat in just 10 minutes, no cooking required.

Ingredients

Scale
  • 1 large red onion, sliced thin pole-to-pole
  • 1.5 teaspoons salt, divided
  • 3/4 cup vinegar (white, apple cider, or rice)
  • 3/4 cup water
  • 2 tablespoons granulated sugar
  • 1 teaspoon whole peppercorns
  • 1 bay leaf (optional)
  • 1 jalapeño, sliced (optional)

Instructions

  1. Cut the onion in half through the root, then slice each half into thin strips from root to tip (not into rings).
  2. Toss the sliced onion with 1/2 teaspoon of the salt in a bowl and let it sit for 2 minutes while you prep the brine.
  3. In a small saucepan, combine the vinegar, water, sugar, remaining 1 teaspoon salt, and peppercorns. Heat over medium just until steaming and the sugar and salt dissolve — do not let it boil.
  4. Squeeze any excess liquid off the salted onions, then pack them tightly into a clean jar along with the bay leaf and jalapeño, if using.
  5. Pour the warm brine over the onions until fully submerged. Tap the jar to release air bubbles.
  6. Let sit at room temperature for 10 minutes for immediate use, or seal and refrigerate for the fullest color and flavor.

Notes

Slicing pole-to-pole (not into rings) is what keeps these crunchy instead of floppy — it’s the single biggest difference-maker. Don’t skip the pre-salt step; it’s what lets 10 minutes actually be enough time. Keep sealed in the fridge for up to 2 weeks; the color and bite are best from hour 1 through day 5. Swap white vinegar for apple cider vinegar for a mellower, rounder flavor.

Find it online: https://www.receipster.com/quick-pickled-red-onions-the-10-minute-fridge-staple-that-stays-crunchy/