Minimal effort is required for these quick-pickled red onions. If you think everything tastes better in pickled form (like we do), then this is the recipe for you!


1 red onion
2 cloves garlic
1 cup vinegar
2 teaspoons salt
1 1/2 tablespoons cane sugar
1 teaspoon whole peppercorns


Step 1
First, peel your onion. Then, cut it in half and thinly slice the whole thing. Peel and smash the garlic (this will help release the flavor). Set aside.\n

Step 2
In a medium saucepan, bring the water, vinegar, salt, and sugar to a light boil. Mix in the onion slices, garlic cloves, and whole peppercorns.\n

Step 3
Turn off the heat and let the saucepan sit covered for 10 minutes. Then, add the onions to a mason jar and pour the liquid over top. Lightly tap the jar down on your counter to get rid of any air bubbles.\n

Step 4
Let the jar sit for another 20 minutes, then serve immediately or put the lid on and transfer to your fridge for storage.\n