About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
Pickled Red Onions
About This Recipe
|Yield:||makes about 1 quart pickled red onions|
|Active time:||5 minutes|
|Total time:||30 minutes|
- 1 jalapeño pepper, cut into 1/4-inch rings
- 2 large red onions, finely sliced (about 1 quart)
- 1 cup distilled white vinegar
- 2 teaspoons kosher salt
- 1 cup water
- 1 cup sugar
Place jalepeño and onions in a medium mixing bowl. Heat vinegar, water, sugar, and salt in a small skillet over high heat, whisking until sugar is dissolved. Bring to a boil, then pour over onions. Press onions down with a spoon until submerged. Place a double layer of paper towels on top of onions and press down until completely saturated in liquid to keep onions submerged. Allow to sit until onions are softened and liquid has cooled, about 25 minutes. Onions will keep indefinitely in a sealed container in the refrigerator.