Quick Pickled Red Onions
These vibrant, acidic onions provide a sharp, zesty finish to tacos, sandwiches, and grain bowls. The brine uses a direct infusion method to create a versatile condiment that keeps well in the refrigerator.
Ingrédients
- 2 cup red onion · sliced thin
- 1 garlic clove
- 3 tbsp white sugar
- 1 tbsp kosher salt
- 1/2 tsp whole black peppercorns
- 1 cup white vinegar
Préparation
- 1
Thinly slice the red onion into ⅛-inch pieces and peel the garlic clove. Place both in a large glass or ceramic bowl.
- 2
Combine the sugar, salt, peppercorns, and vinegar in a small sauce pot. Whisk the mixture until the sugar and salt are mostly dissolved.
- 3
Cover the pot with a lid and bring the brine to a boil over medium-high heat.
- 4
Pour the boiling vinegar mixture directly over the sliced onions and garlic. Press the onions down to ensure they are fully submerged in the liquid and allow the mixture to cool to room temperature.
- 5
Once cooled, serve immediately or transfer the onions and brine into a covered non-reactive container to store in the refrigerator for up to 4 weeks.