This quick pickled onions recipe makes crisp, tangy refrigerator pickled onions in a flavorful brine with notes of cinnamon and mild spice - perfect for tacos, burgers, sandwiches, and more.
Equipment
- 1 quart mason jar
Ingredients
- Thinly sliced white onion enough to tightly fill a 1-quart jar
- 1 cup white wine vinegar
- 1 cup water
- ¼ cup granulated sugar
- 1 tbsp kosher salt
- 4 cloves garlic smashed
- 2 tsp black peppercorns
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 bay leaf
- ½ tsp red pepper flakes
- ¼ tsp dried thyme or 2 springs fresh thyme
- ¼ tsp dried oregano or 2 sprigs fresh oregano
- ¼ cinnamon stick
- 4 slices fresh jalapeno
Instructions
- Bring everything except the herbs to a boil and stir until the sugar and salt dissolve.1 cup white wine vinegar, 1 cup water, ¼ cup granulated sugar, 1 tbsp kosher salt, 4 cloves garlic, 2 tsp black peppercorns, 1 tsp mustard seeds, 1 tsp coriander seeds, 1 bay leaf
- Reduce to a simmer and add the herbs and red pepper flakes. Simmer for 1 minute.½ tsp red pepper flakes, ¼ tsp dried thyme, ¼ tsp dried oregano
- Remove brine from heat and place the cinnamon stick in the brine to steep.
- Pack the onions tightly into the quart jar. Then place 4 slices of fresh jalapeno in the jar - one down each side of the jar.Thinly sliced white onion, 4 slices fresh jalapeno
- Remove the cinnamon stick and bay leaf from the brine.
- Pour the hot brine over them until completely covered. Press the onions down to release trapped air, then top off with additional brine if necessary.
- Let cool, cover, and refrigerate. They'll be good within a few hours but best after sitting overnight.
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