It’s that time of year when we start to crave fresher and brighter dishes, so pickled vegetables are great to have on hand. Whether it be for salads, tacos, sandwiches or more, they’re an ultra-simple way to elevate a dish in terms of flavour and colour, and quick-pickled onions will do just that!
Just remember, because they’re not processed, quick-pickled vegetables must go directly into your refrigerator. And although they’ll last for a while, they are best enjoyed within two weeks.
This brine recipe by Lionel & Hetta can be used for other vegetables, but you might consider some small tweaks to suit your subject. For example, you might adjust the amount of sugar, play around with different kinds of vinegar, or experiment with a variety of pickling spices. But when it comes to quick-pickled onions, this basic brine is my go-to!
1 large red onion, peeled
1/2 quart Mason jar
1 1/2 cups water
4 Tbsp sugar
1 Tbsp kosher salt
1/2 cup apple cider vinegar
Halve the onion lengthwise, and proceed to slice thinly into half-moons, crosswise. Pack the clean, 1/2 quart Mason jar full and set aside.
Heat the water on the stovetop so it’s hot, but not boiling.
Add the sugar, salt, vinegar and hot water to a small bowl and stir until all the salt and sugar granules have dissolved. Allow the mixture to cool if the water is still quite hot (warm is okay), then pour it over the onions until they’re just submerged.
Cover the jar and store it in your refrigerator. The quick-pickled onions will be ready to use within a few hours, but will gain deeper flavour after about a day. Reserve the leftover brine for another vegetable, or store it in the refrigerator for your next batch of onions.