Quick pickling onions is super fast and easy. I had bought the onion for the salmon pasta salad and decided not to use it. Nothing on the meal plan for the rest of the month needed raw red onion, so I decided this would make a nice side for both the gozleme and an upcoming mezze meal. Five minutes later, it was done and cooling on the counter.
After, I was in the pickles aisle at the market and looked to see what they had that might be similar. $6 for essentially what I'm making in this post. An onion costs what, about a dollar? Vinegar, sugar, salt, and spices are pennies. This is definitely going into my rotation of from-scratch recipes.
*1 medium red onion
1 C water
1 C white distilled vinegar (or part flavored vinegar; feel free to experiment)
1 Tb kosher salt
2 Tb sugar
seeds or spices of choice, optional
1. Peel the onion and slice thinly. Place into a glass jar or two, depending on the size of your onion. Do not use metal, as the vinegar could corrode it. Plastic will absorb flavors. If you aren't into Mason jars, an old pickle jar would be perfect and you wouldn't have to worry about residual vinegar smell on the lid. Add a little of any spice you would like directly into the jars. I used mustard seed. You could add peppercorns, sliced jalapeños, bits of garlic, fresh dill, or any other flavoring you like in "pickles".
3. Carefully pour brine into the jars. If there isn't enough to cover the onions, add a bit of boiling water. This isn't a canning recipe, so exact acidity isn't an issue. Allow to cool to room temperature. Cover with the lid and refrigerate at least one hour. Keeps in the fridge for about a week.
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