Meet one of my new favorite condiments! Fresh pickled red onions — a sweet, bright acidity that brings a real pop of flavor to so many things, from pulled pork, to chicken salad and sliced avocado, to a variety of tacos.
The vinegar tones down the strength of the oniony flavor, making the red onions much milder than they are when fresh.
In the short time it takes to slice an onion and simmer a vinegar mixture on the top of the stove, you’ll be nearly finished. And, if you slice the onion thinly, it only takes 20 minutes for these to develop enough flavor that you can serve them. They are best within the first four days or so, but will keep in the refrigerator for three weeks.
In this recipe, I’ve used a combination of apple cider and white wine vinegars. Feel free to experiment, although I’d recommend staying with light colored vinegars to keep the beautiful magenta color of the onion. I chose white pepper for aesthetic reasons as well — it gives good heat and flavor without giving the black specks.
Finally, since I’ve used agave nectar instead of honey, this is a vegan friendly recipe.
Please note: this is NOT a long-term canning recipe!
Fast Pickled Onions
- 1 red onion, (sliced very thinly)
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1/4 cup white wine vinegar
- 1 1/2 Tbsp. agave nectar ((can substitute honey))
- 1 1/2 tsp. sea salt
- 1/4 tsp. white pepper
- 1 pint heat proof jar
- Slice the red onion VERY thinly — 1/8 to 1/4 inch thick slices. The thicker the slices, the longer it will take the onion to pickle.
- Place onion into a heat proof jar. I use a Ball mason jar. Put the jar into the sink when you are ready to pour in the vinegar.
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Combine water, vinegars, agave nectar, salt, and white pepper in a small saucepan and bring to a boil. Reduce heat to low and simmer for an additional two minutes.
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Pour the vinegar into the jar with the onion. Use a fork to press the onion down — often there is a little trapped air — and finish filling the jar.
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Put the top on the jar and set to the side for twenty minutes before serving — if you are planning to use the pickles immediately. Otherwise, put your jar of pickled onions into the refrigerator for later use.
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Store in the refrigerator for up to three weeks.
Makes a full pint of pickled onions. I’ve used 1 pint Ball Mason jars, and found that not quite all of a red onion fits, but it’s very close.
