Description
This Simple Pickled Vegetables Recipe Featuring Red Onions combines crisp carrots, cucumbers, and vibrant red onions in a tangy, probiotic-rich brine. Perfect for charcuterie boards, meal prep, or snacks, these quick pickles deliver bright acidity and crunch in just one hour.
Ingredients
- 2 medium red onions, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon granulated sugar
- 1½ teaspoons kosher salt
- 5 whole black peppercorns (optional)
- 1 small garlic clove, peeled and lightly smashed (optional)
- 1 bay leaf (optional)
Instructions
- Combine the vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir until the sugar and salt dissolve, then remove from heat.
- Place the thinly sliced red onions, peppercorns, garlic, and bay leaf into a clean, heatproof jar or container.
- Pour the warm pickling liquid over the onions, ensuring they are fully submerged.
- Let the mixture cool to room temperature, then seal the jar and refrigerate.
- Allow the onions to pickle for at least 1 hour before serving for mild tang; for best flavor, refrigerate overnight.
- Store in the refrigerator for up to 2 weeks.
Notes
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Brine Customization: Swap white vinegar for apple cider vinegar for a fruitier profile or add honey instead of sugar for depth.
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Vegetable Prep: Uniform slicing ensures consistent brine infusion; use a mandoline for precision.
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Spice Variations: Incorporate dill, thyme, mustard seeds, or chili flakes to tailor heat and aroma.
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Storage Tip: Label jars with date and contents; refrigerate quick pickles for up to two weeks. For shelf stability, follow USDA water-bath canning procedures.
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Safety Reminder: Always sterilize jars and maintain a minimum 1:1 vinegar-to-water ratio to prevent spoilage.