I’m making a batch of pickled red onions today and I use the same brine to pickle jalepeños in a separate jar. They’re both great to have in the fridge to add crunch and zing to beans, chili, salads, sandwiches and of course...tacos 🌮
You can add things like garlic, pepper corn, spices, etc. to the jar before you pour in the hot vinegar to enhance the flavor or keep it simple. They’ll keep in the fridge for a few months but they loose some of their crunch after a couple weeks.
Here’s the recipe - only 4 ingredients!
1 red onion
1 cup vinegar (white, rice, white wine, apple cider - any kind that isn’t too dark)
1/2 cup water
2 Tbs sugar
1 Tbs salt
Slice onion into thin, half moon slices (use half if it’s really big.) A mandolin is great but a knife works. Pack the onion slices into a glass jar.
In a saucepan heat vinegar, (I like white wine, rice or champagne vinegar but you can use any kind really), water, sugar and salt. Once vinegar is boiling and sugar and salt have dissolved, pour mixture over onions. You may have more liquid than you need depending on the size of your jar. You can use it to pickle another vegetable!
Put a lid on the jar and refrigerate. They will turn bright pink in a little bit and you can start using them as soon as they’ve cooled (it’s technically a “quick pickle”.)
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