These Quick Pickled Onions are delicious on top of your favorite sandwiches, tacos and more! Red onions, garlic and black peppercorns in a quick, easy brine.
Quick Pickled Onions
It’s no secret around the casa kitchen that I am a HUGE fan of pickles. As soon as cukes start showing up at the farmers market we make ’em as fast as you can eat ’em!
[bctt tweet=”Quick Pickled Onions #summer #pickling #delicious” username=”thyme4cocktails”]
But there is more to pickling than just cucumbers. Think asparagus, celery, green beans, onions, garlic… the list just goes on for days. In fact I was just contracted to create a Pickling 101 post for Discover – a blog by World Market®
Talk about a dream come true! They are my favorite foodie store for all kinds of inspiration.
It just so happens I made these Quick Pickled Onions last week to go on top of Pot Roast Sliders. Apparently it was meant to be!
Now I like lots of spicy garlic in my pickled goodies but if that isn’t your thing shame on you… No, seriously it’s ok. We forgive you. Just reduce the amount of garlic or omit it all together.
What would you top with these delicious Quick Pickled Onions? Just be sure to check out my Pot Roast Sliders!
- ½ cup cider vinegar
- 1 tablespoon sugar
- 1½ teaspoon kosher salt
- 2-3 cloves garlic
- ½ tablespoons black peppercorns
- 1 large red onion, thinly sliced root to tip
- Add a vinegar, sugar and salt to a jar. Close lid and shake vigorously until completely dissolved.
- Add garlic, peppercorns and onions.
- Let rest at least 30 minutes, shaking occasionally.
- Store in refrigerator for up to 1 week.