Liven up your leftovers or add interest to tacos, burgers, sandwiches, nachos and more with these crisp and tangy quick refrigerator pickled red onions! These quick pickles are so easy to make and can be ready to eat in less than 30 minutes!
Wash. Wash and sterilize jars and lids by filling them with boiling water or running them through a cycle of the dishwasher. You'll need two 8 oz jars or one 16 oz. jar.
Combine. Combine the ingredients for the pickling liquid and simmer until the sugar and salt have dissolved and the brine has begun to boil. You can heat the pickling brine in a saucepan on the stovetop or in a glass container in the microwave.
Slice. Slice the onion. You can use either a sharp knife or a mandoline slicer to make slices about ¼ inch thick.
Fill. Fill the jars with the onion slices, garlic cloves and black peppercorns.
Pour. Cool the brine slightly, then pour it over the onion slices to fill the jars, leaving about ½ inch of headroom.
Store. Add a lid and store in the refrigerator for up to a month.
Notes
Pickled red onions will last for up to a month or more if you keep them in a tightly sealed jar in your fridge.Nutrition information is for the whole 16 oz. jar.