Ingredients
Pickling Mixture
- 1/2 cup white vinegar
- 1/2 cup water
- 2 tablespoons grenadine or white sugar
- 1 teaspoon salt
Vegetables
- 1 medium red onion
Instructions
- Slice the onion: Peel the red onion and slice it thinly, ideally using a mandoline set to about 3mm (1/8 inch) thickness, to ensure even pickling and a crisp texture. Place the sliced onions into a clean mason jar.
- Prepare the pickling liquid: In a small saucepan, combine white vinegar, water, grenadine (or white sugar), and salt. Bring the mixture to a gentle boil while stirring until the sugar and salt fully dissolve into a smooth liquid.
- Combine and cool: Carefully pour the hot vinegar mixture over the sliced onions in the jar. Stir the contents gently to evenly coat the onions in the pickling solution. Allow the jar to cool to room temperature.
- Refrigerate and marinate: Seal the jar with a lid and refrigerate. Though the onions are edible once cooled, they develop better flavor and texture after marinating for at least a few hours in the refrigerator. The pickled onions will keep well for up to two weeks when stored cold.
Notes
- Using grenadine will add a subtle fruity sweetness and a pinker hue; if unavailable, white sugar works perfectly as a substitute.
- For best slicing results, a mandoline provides uniform thickness, but a sharp knife can also be used.
- These pickled onions are great on tacos, burgers, salads, and sandwiches, lending a tangy crunch.
- Store refrigerated in an airtight container to maintain freshness for up to two weeks.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
