TL/DR – Refrigerator Quick Pickled Red Onions. Why would you ever not have these in your fridge? They go with everything. Worth making some once a week to have on hand. –
The quick pickled onion is something great to have on hand. There are tons of variations out there, so definitely find what makes you happy. These are not an officially canned food. The ingredients are the same, but there is no boiling or pressure cooking involved to seal the lid.
Fill a 2 cup Mason jar with 1 cup of white vinegar, one tablespoon of granulated sugar and 1 tablespoon of kosher salt. Microwave the jar, (lid off,) for 25 seconds, put the lid on and shake it until the sugar and salt are dissolved. Add fresh dill, (optional,) very thinly sliced red onions, peppercorns and fennel seeds. If there is any room at the top of the jar, top it off with some water.
While they are quick, it still helps to marinate in the refrigerator for at least 4 hours. They are good in the refrigerator for up to a week. Serve refrigerator pickled red onions over anything that might benefit, like Fish Tacos with Spicy Tangy Slaw, Sweet Potato Plantain Tacos, or Zucchini Salmon Patties.
Refrigerator Quick Pickled Red Onions
Ingredients
- 1 cup white vinegar
- 1 T granulated sugar
- 1 T kosher salt
- 1 t black peppercorns, lightly crushed
- 1 t fennel seeds, lightly crushed
- 3 sprigs fresh dill, optional
- 1 medium red onion, cut in half and then sliced very thinly
Directions
- Step 1 Pour the vinegar, sugar and salt into a 2 cup Mason jar and microwave without the lid on for 25 seconds.
- Step 2 Put the lid onto the jar and shake until the sugar and salt have dissolved.
- Step 3 Place the dill, peppercorns, fennel seeds and onion into the jar.
- Step 4 If there is any room left, top the jar off with cold water.
- Step 5 Screw the lid on tightly and refrigerate for at least 4 hours before enjoying. Use for up to 7 days.
