From the Cook
From the Cook
From the Cook
1/4
Quick Pickled Onions
Instructions
1
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Place the sliced onion in a tall mason jar.
2
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In a medium saucepan bring the remaining 5 ingredients to a boil, reduce to a boil and stir until the sugar and salt dissolve, about 1 minute. Allow the mixture to cool.
3
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Pour the liquid over the onions, cover and refrigerate. Onions are ready when they’re pink and tender, about 1 hour. Refrigerate onions up to a month.
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Tips & Tricks (5)
- Slice Onions Uniformly 🔪Cut red onions into consistent 1/4-inch thick rings or half-moons to ensure even pickling and uniform texture throughout the batch.
- Heat the Brine First 🔥Bring the vinegar, water, salt, and sugar to a boil before pouring over onions—hot brine penetrates faster and develops flavor in minutes instead of hours.
- Use Fresh Peppercorns 🌶️Toast your black peppercorns lightly in a dry pan for 30 seconds before adding to the brine to release essential oils and intensify spicy, aromatic notes.
- Pack Onions Tightly 🏺Layer onions snugly in your jar to minimize air pockets and ensure the brine fully submerges all pieces for consistent pickling and shelf stability.
- Taste and Adjust Acidity 👅After 15 minutes, taste a piece and adjust the brine's vinegar-to-sugar ratio—add more vinegar for tanginess or sugar for balance based on your preference.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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