Sunday Forward — Mexican & Latin · Week 2
Pickled Red Onions
Quick-pickled · apple cider vinegar · use all week long
CondimentQuickMake-Ahead
1 pint
Yield
15 min
Prep
1+ hr
Cure
Easy
Difficulty
Onions
Onion
Red Onion
Thinly sliced, rings or half-rings
1 large
Spice
Whole Black Peppercorns
A small handful at the bottom of the jar
1 tsp
Brine
Acid
Apple Cider Vinegar
1 cup
Sweet
Granulated Sugar
½ cup
Method
0 of 5 steps complete — click a step to check it off
1Slice
Thinly Slice the Onion
Using a sharp knife or mandoline, slice the red onion as thinly as possible — about ⅛-inch. Thinner slices pickle faster and have a better texture.
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2Pack Jar
Pack Into a Pint Mason Jar
Add the peppercorns to the bottom of a clean pint Mason jar. Pack the sliced onion in on top, pressing down gently. The onions will shrink as they pickle so pack them snugly.
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3Brine
Make the Brine
Combine the apple cider vinegar and sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar has completely dissolved. Remove from heat.
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4Pour
Pour the Hot Brine Over the Onions
Carefully pour the hot brine into the jar over the onions. Press the onions down with a spoon so they're submerged.
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5Cool & Refrigerate
Cool Completely, Then Refrigerate
Let the jar cool to room temperature, uncovered, about 30 minutes. The onions will already be turning pink. Cover and refrigerate. They're usable after 1 hour, but best after overnight.
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They Last 2–3 Weeks
Pickled red onions keep in the fridge for 2–3 weeks. Make a jar at the start of the week and use them on everything — tacos, fajitas, carnitas, sandwiches, grain bowls.
Add Heat
A dried árbol chile added to the jar with the peppercorns makes a spicy pickled onion. Excellent on fajitas.
Add Thyme
Thyme complements the tang wonderfully here. A few sprigs can be tucked in for more flavor, but add after cooling.