Quick Pickled Red Onions

What You’ll Need

• 1 medium red onion (about 5 oz), thinly sliced into ¼-inch moons

• ½ tsp sugar

• ½ tsp salt

• ¾ cup rice vinegar, white vinegar, or apple cider vinegar

Optional Flavor Boosters:

• 1 small garlic clove, halved

• 5 black peppercorns

• 5 allspice berries

• 3 small sprigs of thyme

• 1 small dried chili

Let’s Cook

1. Prep the Onion
   Thinly slice the red onion into ¼-inch moons. If using garlic, slice it in half.

2. Make the Brine
   In the jar or container you’ll store the onions in, combine sugar, salt, vinegar, and any optional flavorings. Stir until dissolved.

3. Blanch the Onion
   Boil 2–3 cups of water. Place the sliced onions in a sieve over the sink and slowly pour the boiling water over them to soften slightly. Let drain.

4. Combine & Pickle
   Add the onions to the vinegar mixture, stir gently, and make sure they’re submerged.

5. Let Them Rest
   Onions will be ready in about 30 minutes, but for best flavor, refrigerate for a few hours before serving. Store in the fridge for up to 2–3 weeks (best in the first week).