American•quick
Quick Pickled Red Onions
Crunchy vinegary pickled red onions, great to have on hand for jazzing up everything from burgers to sandwiches to salads.
- Prep time
- 5 min
- Cook time
- 3 min
- Yield
- 3 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 medium red onions, peeled, halved and thinly sliced
- 1 ½ cups distilled white vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
Instructions
- 1
Put sliced onions into a bowl. Combine vinegar, water, sugar and salt in a small sauce pan. Bring to a boil. Lower heat to a simmer and cook just until salt and sugar dissolve. Pour hot vinegar mixture over onions and stir.
- 2
Let the onions cool for 30 minutes or so. Cover and store in the fridge for at least 45 minutes and up to 2 weeks.