Quick Pickled Red Onions
By America's Test KitchenPublished on May 20, 2020
Time
10 minutes, plus 1 hour cooling
Yield
Makes about 1 cup
Ingredients
1 cup red wine vinegar ⅓ cup sugar ¼ teaspoon table salt 1 red onion, halved and sliced thin through root end
Instructions
- Bring vinegar, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar has dissolved. Off heat, stir in onion, cover, and let cool to room temperature, about 1 hour. Serve. (Pickled onions can be refrigerated in airtight container for up to 1 week.)
Time
10 minutes, plus 1 hour coolingYield
Makes about 1 cupIngredients
1 cup red wine vinegar
⅓ cup sugar
¼ teaspoon table salt
1 red onion, halved and sliced thin through root end
Ingredients
1 cup red wine vinegar
⅓ cup sugar
¼ teaspoon table salt
1 red onion, halved and sliced thin through root end
Ingredients
1 cup red wine vinegar
⅓ cup sugar
¼ teaspoon table salt
1 red onion, halved and sliced thin through root end
Why This Recipe Works
Pickled onions are an absolute breeze to make—just a few minutes of hands-on preparation plus a 30-minute brine bath transform simple slices of red onion into a vibrant topping for burgers. Look for a firm, dry onion with thin, shiny skin and a deep purple color.
Instructions
- Bring vinegar, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar has dissolved. Off heat, stir in onion, cover, and let cool to room temperature, about 1 hour. Serve. (Pickled onions can be refrigerated in airtight container for up to 1 week.)
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