Quick Pickled Red Onions
I keep a running list of the best quick-cooking, long-lasting ingredients that can transform a meal without any effort on your part. I call them meal savers, and these Quick Pickled Red Onions are number one on the list.
Quick-pickled onions are obsession-worthy. Make them once and you’ll end up making them all of the time because it’s easy to do and you can put them on everything.
— RELATED —
They turn ordinary veggies extraordinary, make a boring salad exciting (spinach + dates + almonds + crushed pita chips + quick-pickled onions = life-changing salad), kick up your tacos a notch, turn a potato salad into something drool-worthy, and so much more.
You can use this recipe to quick-pickle other veggies, too, from radishes to cucumbers to carrots. Even grapes and raisins! (Pickled raisins on a curry? Amazing!)
Ingredients
2 cups sliced red onion, cut about 1/4-inch thick
1/2 cup red wine vinegar
2 allspice berries
2 whole cloves
1 bay leaf
1 tablespoon salt
1 tablespoon granulated sugar
Place the onions in a medium, nonreactive bowl; set aside. Place the vinegar, 1/2 cup water, and spices, salt, and sugar in a saucepan set over medium heat. Bring to a boil and remove from the heat.
Pour the vinegar mixture over the onions and allow to cool at room temperature. Cover and refrigerate. If using right away, allow the onions to pickle for at least 1 hour, though if you have time, 2 hours minimum will give you the most immediate flavor. Otherwise, store in a sealed container in the refrigerator for up to 1 month.
