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Quick Pickled Onions

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Prep Time 3 minutes
Cook Time 5 minutes
Cooling time 15 minutes
Total Time 23 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons sugar
  • 1/2 cup distilled white vinegar
  • 1/2 cup water
  • 1 teaspoon mustard seed
  • 1 teaspoon peppercorns
  • 1 clove garlic, whole
  • 1 medium red onion, sliced

Equipment

  • 1 medium saucepan

Method
 

  1. Add water, vinegar, salt, and sugar to a medium sized saucepan. Place saucepan over medium heat and bring to a light simmer. Use a whisk to stir mixture until the salt and sugar is dissolved. Remove pan from heat and allow to cool for approximately 15 minutes or until the mixture is approximately close to reaching room temperature.
  2. Slice red onions into 1/4 inch strips (or desired thickness) and set aside.
  3. Add mustard seeds, peppercorns, and garlic clove to an empty jar. Top with red onions.
  4. Add cooled brine to prepared jars so that all onions are covered in the liquid.
  5. Place jars in refrigerator. Pickled onions taste best after waiting approximately 12-24 hours.

Notes

Storage: Quick pickled onions should be stored in the refrigerator in an air tight container. They should be consumed within 7-10 days.
 
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