Make Ahead

Quick Pickled Red Onions

January  7, 2018
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Author Notes

Colorful, crunchy, and convenient, these Quick Pickled Red Onions take about ten minutes to prepare, and last for a month in the refrigerator. They are a piquant accompaniment to pork, a brilliant sandwich topping, or just the thing to brighten up a simple plate of scrambled eggs. —

  • Prep time 1 hour 10 minutes
  • Cook time 3 minutes
  • Serves 16
  • 1 large red onion
  • 1/2 teaspoon coarsely-ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 3 cloves garlic, sliced
  • 1/2 teaspoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1 cup cider vinegar
  • 2 teaspoons light amber agave nectar
In This Recipe
  1. Slice onion into thin half-moons, about 1/8 inch thick. Pack into a quart-sized Mason jar or other non-reactive container with a tight-fitting lid.
  2. In a glass measuring cup, combine remaining ingredients. Microwave on high for 3 minutes.
  3. Pour brine over onions in jar. Close the lid, and gently shake the jar to distribute the brine with the onions. If necessary, pack onions down with a spoon so they are submerged in brine.
  4. Refrigerate for a minimum of one hour, or overnight, before serving. Store for about a month in the refrigerator.

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