Hi friends! Summer is in full swing right now and that means gardens are bursting with gloriously fat tomatoes and the hints of future pumpkins. Farmers markets are waiting to explored and enjoyed! It also means, I get to teach monthly “Quick Pickle” classes at my favorite vomFASS store! These pickled red onions are one of my go-to recipes, mostly because they’re versatile and so easy to make! They are the perfect vehicle for tacos, burgers, hot dogs, pizza, foccacia or even over avocado toast for breakfast!
What is a Quick Pickle?
Quick pickles are also known as refrigerator pickles. They are simply fruits or vegetables that are pickled in a vinegar, water, and salt (sometimes sugar or honey) solution and stored in the refrigerator. Quick pickles don’t develop the deep flavor that fermented pickles do, but they also only require a few hours or days in the brine before they can be enjoyed. Quick pickles do not require canning and quick pickling is also a brilliant solution for preserving the plethora of extra vegetables from the market or your garden.
What to Quick-Pickle?
This time of year you have so many options! Some of my favorite things to quick-pickle include:
— Carrots, Cauliflower, Cucumbers, Zucchini, Green Beans, Beets
— Peaches, Nectarines, Grapes
— Red or Brown Onions/Pearl Onions
NOTE: You can also use pickling liquid in salad dressings or as part of a marinade for meats or vegetables!
P.S. If you don’t follow me on Instagram, please consider hoping over to check it out. Not only will you see some of the classes I teach, but there’s a lot of fun stuff that happens behind-the-scenes on my IG stories of my very imperfect life!
Before we jump to the recipe, a quick note on vinegars. Always, always use a vinegar that is at least 5% acidity. Any commercial vinegar will have the acidity level listed on the label. It’s required. The basic vinegars for quick pickles are white distilled vinegar, apple cider vinegar or rice wine vinegars. Most balsamic vinegars are too overpowering for quick pickles. If you are blessed to live close to a vomFASS store, I HIGHLY recommend checking out their vinegars to use in quick pickles. I’m not saying this because I’ve been teaching there, I say it because they have the best vinegars around. You’ll find so many more options for pickling products than anything available in your grocery store (and you can buy online!). If you don’t have a vomFASS store near you, use your favorite red wine vinegar for this recipe.
I think these Quick Pickled Red Onions deserve a spot on your refrigerator shelf and on your next burger. Try them yourself and see how quickly they disappear!
Quick Pickled Red Onions
- August 11, 2019
- 2 - 1/2 Pint Jars Servings
- Print this
- 1 1/2 cups sliced red onion
- 1 1/2 cups vomFASS Bordeaux Red Wine Vinegar
- 1/2 cup water
- 1-3 whole garlic cloves - depending on taste
- 1 tsp whole black peppercorns
- Step 1
- Peel onions. Cut onions crosswise into 1/4-inch slices or slice thinly on a mandoline.
- Step 2
- Combine vinegar, water garlic and peppercorns in a medium saucepan. Bring mixture to a boil. Reduce heat to a simmer 5 minutes. Add onions. Simmer covered another 2-3 minutes. Remove garlic and discard.
- Step 3
- Pack hot onion slices equally into two half-pint jars. Carefully ladle hot pickling liquid over onion slices. Remove any air bubbles and allow the onions to cool to room temperature. Place lids on cooled jars and store in the refrigerator. Pickles will be ready to eat in 3-4 hours.
Still hungry? Here are a few more quick-pickle recipes I think you’ll enjoy!