Ingredients
Quick pickle
- 1 large red onion thinly sliced
- 1/2 cup distilled white vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon whole black peppercorns optional
Equipment
- Clean pint-size glass jar with lid
- Small saucepan
- Mandoline or sharp knife
Instructions
- Slice onion into thin even half-moons. Pack loosely into a clean pint jar, leaving room for brine. Add peppercorns if using.
- Combine vinegar, water, sugar and salt in a small saucepan. Warm over medium heat, stirring just until dissolved. Bring to a brief simmer, then remove from heat.
- Pour hot brine over onion until slices are submerged. Let the jar cool uncovered on a heat-safe surface, then seal it.
- Refrigerate promptly. Thin slices become tangy after about 1 hour and more mellow overnight. Use a clean fork and keep the rest covered by brine.
Nutrition
Serving: 2tablespoonCalories: 10kcalCarbohydrates: 2gSodium: 80mg
Video
Notes
Refrigerator only: This is a quick pickle, not a tested canning recipe. Refrigerate after cooling and do not store at room temperature.
Storage: Keep submerged in brine in a clean sealed jar and use within 2 weeks. Discard if mold, off odors or unusual texture develops.
Nutrition: Approximate per 2-tablespoon portion, depending on retained brine.
Cost: Estimated US$2.25 for one small jar, mostly onion and vinegar.
Video: Chili Pepper Madness demonstrates a related preparation. This recipe uses a measured small-batch brine and must be refrigerated, never stored at room temperature.
