Quick Pickled Red Onions With Orange

A small white bowl filled with pickled red onions and an orange peel, sitting on a white surface next to cilantro, crumbled cheese in a glass bowl, and a patterned napkin.

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Quick Pickled Red Onions With Orange

Quick pickled red onions made with a white vinegar brine and a strip of orange peel for a subtle citrus sweetness. Ready in 35 minutes, keeps for 2 weeks, and goes on everything.

Prep Time5

Rest Time30

Total Time35

Course: Condiment

Cuisine: American, Mexican

Diet: Vegetarian

Servings:

Calories: 21kcal

Author: Sarah Jenkins

Ingredients

1 medium red onion very thinly sliced
1 cup white vinegar
1 cup water
2 tbsp sugar
2 ½ teaspoon kosher salt
1 orange peel (use a vegetable peeler and avoid the white pith)
2 tablespoon orange juice

Instructions

Add the sliced onions and orange peel to a heatproof jar or bowl. If using a mason jar, warm it first with hot tap water before adding the brine.
In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
Remove from heat and stir in the orange juice.
Pour the hot brine over the onions, making sure they are fully submerged.
Let sit at room temperature for at least 30 minutes. The onions will soften and turn bright pink.
Cover and refrigerate. Use within 2 weeks.

Notes

Warm your mason jar before adding hot brine — pouring very hot liquid into a cold jar can cause it to crack. Run hot tap water over the jar first, or use a heatproof bowl and transfer once cooled.
Slice the onions as thin as possible for the best texture and fastest pickling. A mandolin works well.
Thirty minutes is the minimum rest time; one to two hours produces more mellow, flavorful onions.
Use the orange-colored peel only — the white pith underneath is bitter.
To use a different vinegar: apple cider vinegar gives a slightly sweeter flavor, red wine vinegar gives a deeper color and bolder taste, rice vinegar is the mildest option.
Customize with add-ins: black peppercorns, sliced jalapeño, mustard seeds, a smashed garlic clove, or a pinch of red pepper flakes.
Keeps refrigerated in a sealed jar for up to 2 weeks.

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