It’s Sunday night. The middle of winter. I’m eating leftover breakfast quesadilla with 2 lbs of chicken in the crock pot. Low point? You might call it that. I prefer to think of it as the prefect time for some impromptu pickles.
Pickled red onions are one of my favorite meal toppers. They add the perfect punch to almost any meal, and make a mundane salad or taco instantly feel a little bit fancy.
These easy refrigerator quick-pickled, or “quickled” red onions are the perfect pick-me-up for when you’re experiencing a bad case of the Sunday night blues. Ready in under an hour, they can be enjoyed immediately or can flavor your meals throughout the week.
Makes about 2 cups
- 1 large red onion
- 1/2 teaspoon sugar
- 1/2 teaspoon salt (canning or pickling salt preferred)
- 3/4 cup red wine vinegar
- 1 garlic clove, minced
- 2 Tablespoon pickling spice
Bring 2 to 3 cups water to a boil. Meanwhile, slice your onions lengthwise into half moons. In a mason jar, combine sugar, salt, vinegar, garlic and pickling spice. Shake to mix. Once water reaches a rolling boil, place onions in a colander and slowly, very slowly, pour water over the onions to slightly soften. Place onions into mason jar and ensure that all onions are completely submerged in pickling liquid. (Add a few drops of water if necessary.) Place the sealed container in the fridge. Pickles will be ready in around 30 minutes, but best left overnight.
If sealed in an airtight mason jar, pickles will last for several weeks, but best eaten within the first week or so.