Quick Pickled Onions
By Scott KathanPublished on June 12, 2020
Time
10 minutes, plus 30 minutes cooling
Yield
Makes about 1 cup
Ingredients
1 red onion, halved and sliced thin1 cup distilled white vinegar ⅓ cup sugar ¼ teaspoon table salt
Instructions
- Place onion in medium heatproof bowl. Bring vinegar, sugar, and salt to boil in small saucepan over medium-high heat, stirring occasionally until sugar dissolves. Pour vinegar mixture over onion and cover loosely. Let onion cool completely, about 30 minutes. (Pickled onions can be refrigerated for up to 1 week.)
Time
10 minutes, plus 30 minutes coolingYield
Makes about 1 cupIngredients
1 red onion, halved and sliced thin
1 cup distilled white vinegar
⅓ cup sugar
¼ teaspoon table salt
Ingredients
1 red onion, halved and sliced thin
1 cup distilled white vinegar
⅓ cup sugar
¼ teaspoon table salt
Ingredients
1 red onion, halved and sliced thin
1 cup distilled white vinegar
⅓ cup sugar
¼ teaspoon table salt
Why This Recipe Works
These potent pickled onions come together quickly and add great punch to all manner of foods (tacos, sandwiches, salads, etc.). With so few ingredients, it was important we got the correct balance of vinegar, sugar, and salt to make these punchy pickles shine.
Instructions
- Place onion in medium heatproof bowl. Bring vinegar, sugar, and salt to boil in small saucepan over medium-high heat, stirring occasionally until sugar dissolves. Pour vinegar mixture over onion and cover loosely. Let onion cool completely, about 30 minutes. (Pickled onions can be refrigerated for up to 1 week.)
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