What is quick pickling?

Quick pickles are also known as refrigerator pickles. They’re vegetables that are pickled in an acidic liquid to get a sour flavor, which is not the same as fermenting. They need to be refrigerated to preserve. Fermentation is a process that takes longer than pickling and the sour flavor comes from a chemical reaction between the vegetable’s sugars and naturally present bacteria.

Can I use this recipe for canning?

No, the recipe is not suitable for canning.

Do I have to heat the liquid?

I heat the liquid because not only does it dissolve the sugar and salt, but it also softens the onions quickly. If you don't heat the liquid, you can try using a mandoline to get very thin slices. The thinner the slices, the faster they absorb the liquid and soften.

What kind of vinegar do I use?

Try unseasoned rice vinegar, apple cider vinegar, white wine vinegar, or distilled white vinegar. My favorite is apple cider vinegar and rice vinegar. Distilled white vinegar can be much stronger.

How long will they last in the refrigerator?

They’ll last about two weeks in the refrigerator in an airtight container.

Quick Pickled White Onions - Three Little Chickpeas

Description

These pickled white onions are an easy recipe to make using simple ingredients. They add a burst of tangy flavor to grain bowls, burgers, tacos, sandwiches, and so much more.

Ingredients

Scale

1 white onion, thinly sliced
1/2 cup apple cider vinegar or rice vinegar (unseasoned)
1/2 cup water
1 tablespoon cane sugar
1/2 teaspoon salt

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Instructions

Thinly slice the white onion.
Add the onions to a heat-proof nonreactive container. We use a wide-mouth glass jar.
In a saucepan bring the water, vinegar, sugar, and salt to a boil, then lower to a simmer. Only simmer until the sugar and salt is dissolved, this shouldn’t take long. It will probably be dissolved by the time it comes to a boil. Stir to help dissolve the sugar and salt.
Carefully pour the hot liquid over the onions in the jar.
Let cool to room temperature, cover with a lid, and refrigerate.

Notes

The white onions at my local store come in a variety of sizes. To get a more accurate measurement for the liquid needed: slice the white onion, add it to the jar you’ll use for storage, pack down the onions, and then cover with water. Then drain the water into a liquid measuring cup. This is your estimate for the total liquid you’ll need for your onion. Divide the total in half, one half will be the measurement for water and the other will be your measurement for vinegar. Adjust the sugar and salt if the liquid you’ll need is quite a bit different than what the recipe calls for.

Prep Time: 5 minutes
Cook Time: 3 minutes
Category: condiments
Method: stovetop
Cuisine: american