The strategy for these pickled red onions is (as one astute reviewer noted) pretty much just “mix everything together and wait.” One more boon for the recipe? It’s entirely made up of pantry staples. The pickling liquid is just a mix of water, salt, sugar, and vinegar—we’ve opted for apple cider, but white wine vinegar, red wine vinegar, sherry vinegar, or rice wine vinegar would all be fine. After letting your quick-pickled red onions sit for at least an hour to soften and marinate, drain them, and then put them to good use brightening up a juicy pile of ribs, sub them into your favorite breakfast sandwich, or scatter them atop a lunchtime grain bowl. They might be simple to make, but these pickled red onions have layers.
Editor’s note: This recipe was originally published on May 15, 2012.