Perfect Pickled Onions
Servings: 1 pint
Ingredients
- 1 red onion cut length-wise, aka longitudinally, aka pole-to-pole, and sliced into ¼-inch wide strips
for the Vinegar Pickling Brine:
- 1 cup water piping hot (from the tap if you trust your tap water, or filtered/bottled water that's microwaved or boiled and slightly cooled)
- ½ cup rice vinegar use more vinegar if you prefer a stronger, tarter taste
- 0-3 tablespoons sugar depending on your tolerance for sweet
- 2 teaspoons kosher salt
Instructions
- Combine water, vinegar, sugar and salt in a mixing bowl and stir until sugar dissolves.
- Pack sliced red onions into glass jars. Pour the warm brine over the red onions and allow to cool slightly with the lid off. Cover and refrigerate.
- After 1 day, the Pickled Onions will be good. After two days, the Pickled Onions will be perfect. They'll keep for up to 2 weeks after that.
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