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Wash the jars and lids in hot soapy water, rinsing well. Then place the jars (no rubber or plastic parts) in a preheated oven for ten minutes at 160ºC/325ºF to completely dry them.Alternatively, you can place them in hot boiling water for 10 minutes in order to sterilize them
Slice the onions, either with a sharp knife or a mandoline (for thin, even slices). Slice them somewhere between 1/4-1/8-inch in thickness (thinner is more traditional, whereas thicker will provide more crunch). You can slice the onion into full rounds or half-moon shapes.
Add the salt, sugar, water, and vinegar to a pot. Heat over medium to simmer, and allow the sugar and salt to dissolve. This should take just a couple of minutes. Then remove it from the heat, allowing it to cool for a few minutes.
Fill your jar with the sliced onions. Pour the pickling liquid over the onions. Allow them to cool to room temperature before transferring the jar to the fridge.
The quick refrigerator pickled onion will be ready to serve as soon as 30 minutes after being left to marinate. But, for the best pickled red onions, let it marinate for 24 hours or more – the flavors develop further over time.
The pickled onions will last for up to 2 weeks in the airtight jar in the refrigerator with the pickling liquid.