Ingredients
Scale
- 1 large red onion, thinly sliced
- 1 cup water
- 1 cup white vinegar
- 1 tablespoon kosher salt
- 1 tablespoon white sugar
- 1 tablespoon black peppercorns
- 1 teaspoon dried Mexican oregano
Instructions
- Slice the onion. Using a sharp knife, slice off the top and remove the skin. Cut the onion in half, and then cut thin slices. You may also use a mandoline slicer to speed up the process and create consistent slices.
- Warm up the brine. Add the water, vinegar, salt, and sugar to a small saucepot over medium heat. Stir to dissolve the salt and sugar in the warm brine and remove from the heat, cooling to a lukewarm temperature.
- Pour the brine over the onions. Add the peppercorns, oregano, and red onion slices to a glass mason jar. Add the brine to the jar, making sure that everything is submerged. If there’s not quite enough brine, you can add a few tablespoons of water. Allow the onions to sit at room temperature for 30 minutes.
- Store the onions in the fridge. They will be ready to eat after 30 minutes and will last in the fridge for 2-3 weeks depending on how thick they were sliced.
Notes
- Make sure the brine has cooled to a lukewarm temperature, do not pour boiling or hot water over the onions. They get still pickle but will lose their crunch.
- Slice the onions thicker if you want them to have more crunch.
- Experiment with different spices and kinds of vinegar to change the flavor profile.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Sauces & Salsas
- Method: Pickling
- Cuisine: Condiment
