Ingredients
- 1 medium red onion, thinly sliced
- ½ cup white vinegar or apple cider vinegar
- ½ cup water
- 1 tablespoon sugar
- 1½ teaspoons kosher salt
Instructions
- Slice the onion. Cut the onion in half, then slice it thinly. Place the slices in a clean, heat-safe jar or container.
- Make the pickling liquid. Add the vinegar, water, sugar, and salt to a small saucepan. Warm over medium heat, stirring until the sugar and salt dissolve. It doesn’t need to boil.
- Pour and press. Pour the warm liquid over the onions. Press them down gently so they’re covered. They’ll soften and settle into the liquid as they pickle.
- Let them pickle. Cool the onions to room temperature, then cover and refrigerate. They’re ready to use after about 30 minutes, but the flavor gets better after a few hours.
Chef Ken's Notes & Storage
Chef Ken’s Tips
• Slice them thin. Thin slices pickle faster and give you that good crunch without taking over the whole bite.
• Pick your vinegar. White vinegar gives you a sharper tang; apple cider vinegar tastes a little softer.
• Make them your own. Add a few black peppercorns, a smashed garlic clove, or sliced jalapeño if you want another layer of flavor.
• Put them to work. Try them on fried seafood, grilled chicken, steak sandwiches, or tacos. Honestly, they make leftovers look like you had a plan.
Storage
Keep the onions covered in their liquid in the refrigerator and use within 2 weeks. Always use a clean utensil to take some out. This is a refrigerator pickle, so do not store it at room temperature.
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