These easy pickled onions will add a vibrant crunch to your meals! This no-cook recipe delivers sweet, tangy, perfectly pink pickled onions. I highly recommend using a mandolin for slicing if you can.
Measuring cups and spoons or digital kitchen scale
Small whisk optional
Large glass jar with lid
Ingredients
1mediumred onion
½cupapple cider vinegar
1tablespoongranulated sugar
¾teaspoonfine sea salt
1 cupboiling water
Instructions
Peel and slice the red onion as thin as you can. Using a mandolin slicer can help you get really thin, uniform slices.
Whisk together the apple cider vinegar, sugar, and salt in a measuring cup or bowl with the boiling water until the sugar and salt are fully dissolved.
Lightly pack the sliced onions in a large glass jar or container with a sealable lid. Pour the vinegar mixture over the onions, making sure they are fully submerged. If they're not quite covered, you can press them down with a spoon or add more water.
Let the onions cool to room temperature, then seal the container and place it in the fridge. They'll be ready to eat after about an hour but will be better after a day or two. They should keep in the fridge for about 2 weeks.
Notes
For the best texture, slice your onions as thinly as possible.
Make sure to store your pickled onions in a tightly sealed container in the fridge. They should keep well for about two weeks.