Pickled Red Onions Recipe
Add a zesty bite to sandwiches, burgers, salads, and more with this simple recipe for crisp and flavorful pickled onions. The recipe, which can be made in only 30 minutes, also serves as a great base for countless other types of pickles including cucumbers, scallions, ramps, leeks, sweet peppers, and green beans. I used red onions but any old onions will do. This method even works on cucumbers!
Ingredients
- ¼ cup water
- ¼ cup distilled white vinegar
- 3 tablespoons sugar
- ¼ teaspoon Morton Coarse Kosher Salt
- ½ pound sliced onions, cucumbers, or other ingredients
Method
- Prep. Pour everything except the onions and/or other vegetables into a non-reactive pan.
- Cook. Bring to a boil. Stir until all the sugar and salt are dissolved. Turn off the heat and add the onions.
- Let it cool and you can start using them in about 15 minutes. Or pour everything into a pint jar and chill.
- Serve. Refrigerate the pickled red onions until ready to add to sandwiches, burgers, salads, or other dishes. They last for months.
Notes
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
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