Quick Pink Pickled Onions (Print Version)
# Ingredients:
→ For the Pickled Onions
01 -
1 red onion
02 -
1 cup white wine vinegar (or apple cider vinegar)
03 -
2 tablespoons caster (superfine) sugar
04 -
2 teaspoons salt
05 -
1 teaspoon wholegrain mustard
# Instructions:
01 -
Peel the red onion and slice it thinly. You can slice into rings, half-moons, or dice depending on how you plan to use them. Set aside while you prepare the pickling liquid.
02 -
In a clean preserve jar or container with a tight-fitting lid, combine the white wine vinegar (or apple cider vinegar), caster sugar, salt, and wholegrain mustard.
03 -
Secure the lid on the jar and shake well to fully dissolve the sugar and salt in the vinegar. This creates your pickling brine.
04 -
Add the sliced onions to the jar containing the pickling liquid. Make sure all the onion slices are submerged in the brine. Give it another good shake or stir to coat evenly.
05 -
Place the jar in the refrigerator and let the onions pickle for at least one hour before using. They will turn a beautiful pink color as they soak up the brine.
06 -
Keep the pickled onions refrigerated. They'll be ready to use after an hour but will develop more flavor over time. They can be stored in the refrigerator for up to 2 weeks.
# Notes:
01 -
These vibrant pink pickled onions add a perfect sweet-tangy crunch and a pop of color to dishes like tacos, burgers, salads, sandwiches, and grilled meats.
02 -
If your sugar isn't dissolving completely, you can heat just the pickling liquid (without the onions) in a small saucepan until the sugar dissolves, then cool slightly before adding to the onions.
03 -
Thinly sliced onions pickle faster and have a more pleasant texture. Use a sharp knife or mandoline for the best results.