Quick-Pickled Red Onions
Thinly sliced red onions marinated in vinegar, sugar, and salt—pink, crisp, and mild in just 20 minutes. Perfect for kebabs, salads, and sandwiches.
- Time
- 25 min
- Serving
- 42 kcal
- Ingredients
- ≈ $0.18
- Protein
- 1 g
Ingredients
- 1 Red onion≈ $3.00 per kg 60 g
- 2 Vinegar 9% 8 ml
- 3 Sugar 4 g
- 4 Salt 1 g
- 5 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice the onion into thin half-moons (about 2 mm thick)—the thinner, the faster they’ll pickle.
Mix 50 ml hot water with vinegar, dissolving sugar and salt; add a few peppercorns or a pinch of ground pepper.
Pour the hot marinade over the onion in a jar or bowl, ensuring it’s fully submerged; press down with a spoon.
Let sit for 20 minutes at room temperature; store in the fridge for up to a week.
Tips
- Why it works
- Use thin slices so the vinegar penetrates evenly and they stay crisp instead of softening into mush. Thicker slices take longer to pickle and lose texture.
- Substitutions
- Replace sugar with 4g honey for a slightly floral taste, or swap black pepper for 0.1g mustard powder for a tangy kick.
- Common mistakes
- If the onions turn brown or slimy, the vinegar wasn’t hot enough when mixed. It needs to dissolve sugar and salt fully.
- Storing and reheating
- Keeps 5 days in the fridge; reheat by tossing with a splash of vinegar and 1 minute in the microwave. Freeze for 1 month if submerged in marinade.
- Serve with
- Add to a grilled cheese sandwich with sharp cheddar and arugula for a crunchy, tangy bite between slices.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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