Quick Pickled Red Onions
Tangy, slightly sweet, and spiced with cinnamon and oregano. Put them on everything.
Ingredients
- 2 bay leaves
- 2 cinnamon sticks
- 1 cup rice vinegar (240 g)
- 2 cups water (474 g)
- 1 teaspoon dried oregano (1 g)
- 2 red onions, thinly sliced (300 g)
- 2 teaspoons salt (12 g)
- 1½ tablespoons sugar (19 g)
Steps
- Thinly slice the red onions and place them in a large heatproof jar or bowl.
- In a saucepan, combine the rice vinegar, water, sugar, salt, oregano, cinnamon sticks, and bay leaves.
- Heat the brine over medium heat until it reaches a simmer. Do not let it boil.
- Pour the hot brine over the sliced onions, making sure they're fully submerged.
- Let cool to room temperature, then cover and refrigerate for at least 1 day before eating.
Tips
- Slice the onions as thinly and evenly as you can. A mandoline works great here.
- These keep in the fridge for up to 2 weeks. The flavor gets better after the first couple of days.
- Remove the cinnamon sticks and bay leaves after 2 to 3 days so the spice doesn't overpower the onions.
Nutrition Facts
- Calories 30
- Protein 0.5 g
- Fat 0 g
- Carbs 7 g
Nutrition estimated from ingredients · Per serving (based on 8 servings)
Weight Estimates
- Uncooked ~1,046 g
- Cooked ~1,030 g
- Per Serving ~129 g
Minimal evaporation from brief simmer. Total includes brine, which is stored with the onions. 8 servings at ~129 g each.
Source: TikTok · By Ernesto
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