Quick pickles are one thing you will always find in my fridge. They are super easy to make, unlike regular pickles which can be stored longer but are way more of a hassle. And these quick pickles are so delicious that you won’t have to worry about them lasting long because I assure you they will be eaten up! I make quick pickled veggies of all types but this recipe is specifically for red onions. I have experimented with all types of vinegar and I feel that rice vinegar is the perfect pairing for red onions.

The preparation is quite easy. You want to make sure to slice the onions very thin and pour the brine into the jar while it’s hot, but not boiling. You can get fancy and add black peppercorns, fennel, leaves, mustard seeds, or whole cloves of garlic, but the recipe is pretty delicious as is. The slight fermentation process of these pickled onions introduce beneficial bacteria into the body’s microbiome and helps to support digestion.

Pickled onions are delicious on top of salads, rice and vegetable bowls, roasted chicken, or straight out of the jar.

Ingredients

1 Red onion, sliced thin
1/2 cup Rice vinegar, or apple cider vinegar
1 Tbsp. Sugar
1 cup Water
1 1/2 tsp. Salt
Optional- 1 tsp. Sugar

Procedure

Slice the red onion thinly into crescent shapes.
Pack sliced onion into a clean, sealable glass jar.
Place all other ingredients into a small sauce pot on medium heat, stir, and cook until salt and sugar are dissolved into the water and vinegar.
Pour heated brine into the jar, making sure it covers the contents fully. Leave the jar at room temperature for about an hour to cool before placing it into the fridge. Wait at least another 4 hours before enjoying.