Quick pickled red onions recipe for two jars
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This refrigerator pickle makes two small jars for weeknight toppings. It is not shelf-stable canned; keep it chilled.
Ingredients
Red onions
2 large
Apple cider vinegar
1 1/2 cups
Water
1/2 cup
Granulated sugar
2 tablespoons
Kosher salt
1 1/2 teaspoons
Black peppercorns
1 teaspoon
Bay leaves
2
How to make it
- Thinly slice the onions and divide them between two clean heatproof jars. 2. Bring vinegar, water, sugar, salt, peppercorns, and bay leaves to a simmer. 3. Pour the hot brine over the onions, leaving a little space at the top. 4. Cool uncovered, seal, and refrigerate for at least 30 minutes before serving.
Who this list is for
Make these quick pickled red onions when two small jars of cold, tangy toppings will cover several weeknight meals. This is a refrigerator pickle, not shelf-stable canning, so plan to keep both jars chilled.
How to use this list
Start by checking the pantry for apple cider vinegar, granulated sugar, kosher salt, black peppercorns, and bay leaves. Buy two large red onions, then slice them and divide them between clean small jars. Heat the vinegar, water, sugar, salt, peppercorns, and bay leaves, pour the brine over the onions, and refrigerate.
Common mistakes
Do not treat this apple cider vinegar brine as a pantry-canning recipe. Keep the jars refrigerated. Avoid substituting the listed 1 1/2 cups vinegar and 1/2 cup water without checking the balance; this small batch is written for two jars. Thin, even onion slices also make the jars easier to use as toppings.
What is on this list
The list calls for two large red onions, apple cider vinegar, water, granulated sugar, kosher salt, black peppercorns, and two bay leaves. Cross off pantry staples you already own before shopping, but confirm you have enough vinegar for the full 1 1/2 cups.
When you are done
Label or otherwise keep track of the chilled jars so they do not get mistaken for shelf-stable pickles. Pull out the amount needed for weeknight toppings and return the rest to the refrigerator promptly.
FAQ
Who is "Quick pickled red onions recipe for two jars" for?
Make these quick pickled red onions when two small jars of cold, tangy toppings will cover several weeknight meals. This is a refrigerator pickle, not shelf-stable canning, so plan to keep both jars chilled.
How should I use "Quick pickled red onions recipe for two jars"?
Start by checking the pantry for apple cider vinegar, granulated sugar, kosher salt, black peppercorns, and bay leaves. Buy two large red onions, then slice them and divide them between clean small jars. Heat the vinegar, water, sugar, salt, peppercorns, and bay leaves, pour the brine over the onions, and refrigerate.
What should I skip or avoid with "Quick pickled red onions recipe for two jars"?
Do not treat this apple cider vinegar brine as a pantry-canning recipe. Keep the jars refrigerated. Avoid substituting the listed 1 1/2 cups vinegar and 1/2 cup water without checking the balance; this small batch is written for two jars. Thin, even onion slices also make the jars easier to use as toppings.
What is on the "Quick pickled red onions recipe for two jars" list?
The list calls for two large red onions, apple cider vinegar, water, granulated sugar, kosher salt, black peppercorns, and two bay leaves. Cross off pantry staples you already own before shopping, but confirm you have enough vinegar for the full 1 1/2 cups.
What should I do when I am done?
Label or otherwise keep track of the chilled jars so they do not get mistaken for shelf-stable pickles. Pull out the amount needed for weeknight toppings and return the rest to the refrigerator promptly.
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