Quick Pickled Red Onions add the perfect tangy crunch to tacos, tostadas, grain bowls, and so much more. They take just about 50 minutes to make and only need to "pickle" for 30 minutes before they're ready to eat.
Add the two vinegars to a jar with the salt and sugar. Shake to dissolve. Add any additional flavorings, if desired.
Bring 2 cups water to a boil in a small saucepan. While water is boiling, remove papery skin from onion and using a mandoline or sharp chefs knife, slice onions very thin--about 1/8 inch thick.
Place onions in a colander and place over the sink. Once water is boiling, pour water over onions. Immediately place onions in vinegar mixture in the jar. If there are any onions uncovered by the vinegar mixture, top off with a little bit of vinegar to completely cover. Let the pickled onions cool to room temperature for at least 30 minutes before serving. At this point, they are ready to serve but the longer they sit, the more the flavors will develop. Store in a tightly sealed jar in the fridge for up to two weeks.
STORE IT IN THE FRIDGE
These Quick Pickled Red Onions will keep in the fridge in a tightly sealed jar for at least two weeks.