I like the whole idea of canning, but lowering mason jars into a pot of boiling water and worrying about botulism is just really not my vibe. Neither is waiting months before tasting my handiwork.

Enter: The Quick Pickle

An easy, fridge-friendly way to enjoy pickles without all of the hard work.

My most frequently made pickle are these red onions. They elevate everything from salads to tacos and add a pleasing pop of colour. They are most definitely one of my cooking staples, and once you see how easy they are to make I think they’ll become one of yours too!

Quick-Pickled Red Onions

1 medium red onion, cut in half vertically and thinly sliced (about 1/16th of an inch, or as thin as you can manage)

1/2 cup apple cider vinegar

1 tbsp granulated sugar

1 1/2 tsp kosher salt

1 cup water

optional:

black peppercorns

1 clove of garlic, peeled and smashed

1. In a small pot, combine the vinegar, sugar, salt, and water. Heat over medium, stirring occasionally, until sugar and salt is fully dissolved.*

2. In a large jar, place the sliced red onions, and peppercorns/garlic clove if using, and pour pickling liquid on top. Cover, and place jar in the refrigerator for at least 30 minutes until using. Pickled onions will last up to 3 weeks stored in the fridge.

*Sometimes I’m lazy and will just microwave it for 2 minutes until the sugar and salt is dissolved- feel free to do it that way too!