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Tangy Pickled Red Onions

Jennifer
Tangy Pickled Red Onions are quick refrigerator pickles made with thin onion slices, vinegar, sugar, and spices.
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Prep Time 10 minutes
Cook Time 1 hour
Course Condiment, Side Dish
Cuisine Mexican
Servings 1 large jar

Ingredients
  

  • 2 large red onions
  • 1 cup white vinegar
  • 1 cup water
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1 bay leaf

Instructions
 

  • Peel the red onions and slice them into very thin rings using a sharp knife or mandoline for the best texture.
  • Pack the onion slices into a clean glass jar, pressing gently so they fit without becoming overly compacted.
  • Add peppercorns, mustard seeds, and the bay leaf directly into the jar with the onions.
  • Heat vinegar, water, sugar, and salt in a saucepan until the sugar and salt dissolve completely.
  • Pour the warm brine over the onions, making sure all slices are covered by the liquid.
  • Let the jar sit uncovered for about 30 minutes while it cools slightly and the onions begin changing color.
  • Cover tightly and refrigerate, then enjoy after a few hours or allow the flavor to deepen overnight.