Refrigerator Pickled Red Onions
Make these simple refrigerator-pickled red onions and use them as a versatile topping. Quick and easy condiment with no crazy ingredients.
Servings: 8
Equipment
- Glass bowl with lid or 2 small mason jars
- glass measuring pitcher or ladle
- small pot
- Measuring Cup
- Measuring Spoon
- Knife
- Cutting board
Ingredients
- 1 large or 2 small red onions
- 1 cup filtered water
- 1 cup vinegar
- 1 TBsp sea salt
- 1/3 cup turbinado or cane sugar or coconut sugar
- 2 bay leaves
- 1 tsp dried parsley
- 1 tsp cracked black pepper
Instructions
- Add water, vinegar, sea salt, bay leaves, and sugar to a small pot and bring to a simmer. Allow to simmer for 5 minutes or until salt and sugar are completely dissolved
- Remove from heat and allow to cool
- While the brine is cooling thinly slice your red onion and slice garlic cloves
- *Tip (use a mandolin slicer with the guard to protect your fingers or slice with a sharp knife. Once you have a thick piece remaining chop that portion up.
- Add sliced red onion, and garlic cloves between 2 small Mason jars or one large jar or glass bowl
- Remove bay leaves and add one to each jar (if using 2 small jars)
- Add cooled liquid and dried parsley and black pepper between two jars
- Add a lid and store in the fridge until you're ready to enjoy them
Notes
If you want to enjoy these pickled red onions the same day simply add slightly cooled brine on top of your onions. The liquid needs to be warm and not hot. This will allow your onions to absorb the brine a little quicker if you just can't wait to eat them!
You can reuse this brine!
Simply cut up more onions and add them to the liquid and allow them to sit in the brine (overnight is best).