A batch of these pickled red onions will last in your fridge two or three weeks. Use a forkful to perk up your sandwiches, salads, boiled eggs, burgers, and anything you pull off the grill. There are many recipes out there, but this one is my favorite—lower on sugar and adapted from David Lebovitz’s 2008 post which, in turn, references Simply Recipes and Ms. Glaze.
photo by Samantha Lord of Lord & Co.
Pickled Red Onions
Makes one jar for the refrigerator, about 1½ cups; adapted from David Lebovitz
- 3/4 cup white vinegar or white wine vinegar
- 3 tbsp granulated sugar
- 1 pinch salt
- 1 red onion, peeled, halved and thinly sliced into half-rings
- 6 whole black peppercorns optional
- 6 whole cloves optional
In a small saucepan, heat the vinegar, sugar, salt, and optional spices until boiling. Add the onion slices, lower heat, and simmer for 30 seconds. Remove from heat and cool completely. Transfer onions and liquid to a glass jar with lid and refrigerate.