Quick Pickled Onions

 
 
 
 

Pickled onions brighten any dish and are the kick of acidity that so many dishes need. They feel fancy but are, truly, so easy to make yourself. They're sweet and salty with the zing we crave. Plus, if you're not a huge raw red onion fan, pickling them takes away some of the edge. Pickling can sound intimidating (to be honest Dak doesn't F with it), but quick pickles are the right amount of approachable. Slice your red onion, thinly, into half moons and move them into a jar. Cover with vinegar, salt and sugar. Pouring boiling water over the top will soften the onions slightly, cooking them just enough. Let this mixture sit for at least an hour before serving or keep them in the fridge for up to 2 weeks. We love to top pretty much anything with these: eggs, salads, grain bowls, breakfast hash and soup. — Dak & Ju

 

Ingredients

1 red onion

½ cup red wine vinegar

1 cup boiling water

1 T sugar

1.5 tsp Kosher salt


 

Instructions

  1. Cut the red onion in half and then slice it thinly into half moons.

  2. Push slices into a jar, tupperware or whatever you’d like to store the pickle in.

  3. Pour the boiling water over the onions to soften, then add the red wine vinegar.

  4. Add in the sugar and salt: stir to combine. *At this step you could add in your additional aromatics if you’re using (pepper corns, coriander, fennel seeds, mustard seeds, or a whole dried chili.

  5. Let sit for at least an hour before using, or up to 2 weeks in the fridge.

Makes about one 16oz mason jar full