Quick Pickled Red Onion in 5 Minutes
Korean · Organized from the video by Tasty Thrifty Timely
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Ingredients
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Steps
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- 1
Peel the red onion and slice it in half lengthwise. Thinly slice the onion into half-moon shapes.
- 2
In a clean, heatproof jar, combine the white wine vinegar, cane sugar, and salt.
- 3
Add the 1 cup of very hot or boiled water to the mixture and stir until the sugar and salt have dissolved.
- 4
Add the onion slices to the jar. Optionally, add herbs, peppercorns, or garlic for extra flavor.
- 5
Cover the jar with a tight-fitting lid and refrigerate. The onions will be ready in 1 hour, or for a brighter pink color and better flavor, leave for 24 hours.
⏱ 1 hour
Tips
- If you want a less harsh taste, you can dilute the vinegar with water as shown, but the vinegar and salt are essential for the pickling process.
- You can substitute white wine vinegar with distilled white vinegar (harsh), apple cider vinegar (sweeter), red wine vinegar (darker), or rice vinegar (light and sweet). Avoid malt or balsamic if you don't want a dominant flavor.
- If you are in doubt about preservation, adding more vinegar will help.
- Use a heatproof jar to prevent breaking or melting when pouring in hot water.
- These last well in the fridge for about 3 weeks. If they smell off or become slimy, they are no longer good.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Tasty Thrifty Timely on YouTube