Quick Pickled Red Onions

The ultimate refrigerator staple. These thinly sliced red onions pickle in a honey-apple cider brine in just 30 minutes and will transform every taco, burger, grain bowl, and avocado toast you make for the next two weeks. Once you make a jar, you'll always have one going.

Method

1. 1

   Slice the onions

   Peel and slice onions as thin as possible into half-moons — a mandoline gives the best results, but a sharp knife works fine. Place in a clean pint jar, packing them in.

2. 2

   Make the brine

   Combine apple cider vinegar, water, honey, and salt in a small saucepan. Bring to a gentle simmer over medium heat, stirring until honey and salt dissolve. Remove from heat.

   💡 Don't fully boil — a gentle simmer is enough and preserves the honey's character.

   ⏱ 3 min
3. 3

   Add aromatics and pour

   Add peppercorns, oregano, and red pepper flakes to the jar. Pour the hot brine over the onions, pressing them down to submerge. They will sizzle and begin to turn pink immediately.

4. 4

   Cool and refrigerate

   Let cool uncovered for 20 minutes, then seal and refrigerate. They're usable after 30 minutes and peak around the 2-hour mark.

   💡 The longer they sit, the milder and more magenta they become. After 24 hours they're perfection.

   ⏱ 30 min