This pickled red onion recipe might be simple, but it has layers. The strategy for making them, as noted by one astute reviewer, is pretty much “mix everything together and wait.” One more bonus? It’s made entirely from pantry staples: The pickling liquid is water, salt, sugar, and vinegar. That’s it! We’ve opted for cider vin here, but white wine vinegar, red wine vinegar, sherry vinegar, or rice vinegar would all be fine.
Consider this easy recipe a blueprint: Switch out the sweetener for maple syrup or honey; add seasonings such as ½ tsp. crushed black peppercorns, coriander, or red pepper flakes; or toss in a smashed garlic clove, a slice of jalapeño, a few sprigs of thyme or oregano, or a bay leaf. For the prettiest pickles, slice your onions vertically to keep the slivers relatively equal in size.
You’ll need at least an hour for this pickled red onion pickle. Need quicker quick-pickles? Heat the brine in a small pot until it simmers around the edges, then pour the warm vinegar mixture over the sliced onions; they should be ready in about 15 minutes. Once cool, you can refrigerate them (in their liquid) for up to two weeks. Because they go with literally everything, they probably won’t be around that long. You can use your red onion pickles to brighten up a juicy pile of ribs or your favorite breakfast sandwich. Scatter them over a grain bowl or fish taco. Or add them to a cheeseboard for an easy snacky dinner.
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