These quick pickled red onions have a tangy oniony taste and a lovely pink color, just a few minutes of prep work and a short pickling time!This recipe makes one pint jar.
Put the mustard seeds, dill seeds, peppercorns, and sliced onions into a pint jar.
In a small saucepan over medium heat, bring the vinegar, water, sugar, and salt, to a low boil, stirring occasionally, until the sugar and salt is dissolved.
Pour the vinegar brine over the onions, covering them completely. Top off with more white vinegar as needed to fill the jar.
Cap the jar and let it cool to room temperature, then refrigerate. It’s best to wait 2-3 days so that the flavors can develop. The pickled onions will last in the refrigerator for several months.
Notes
White onions can be used instead of red onions, but I love the pink color that the red onions create. Shallots can also be used instead of onions.
A mandoline slicer makes thinly slicing the onions easier, but a sharp chef’s knife also works.
The pickling process tames the bite of the onions slightly, but it still has a delicious onion flavor.
The infused onion vinegar is just as delicious as the onions and can be used to make salad dressing or marinades.