I first had pickled red onions onto of a slowly braised pork shoulder (I eventually recreated that dish at home) that was set into the creamiest of cheesy grits that I ever have tasted. The combination of fatty pork and vinegary red onions was pure perfection.

It was love at first bite.

Since then, I’ve made them countless times. I put them on hot dogs and brats, in tacos and even in salads.

I have a more in-depth recipe that’s is flavored with fresh garlic and peppercorns and here. But if you’re looking for a short pickling recipe that is ready in an hour.

Well, this is one is for you.

To Make These Short Pickled Red Onions:

sugar
kosher salt
apple cider vinegar
water
red onion

In a mixing bowl, preferable with a spout, measure and add in 1 tablespoon sugar with 1-1/2 teaspoon kosher salt.

Pour in 2/3 cup both apple cider vinegar and warm water. Whisk until the sugar and salt have dissolved.

Thinly slice 1 medium red onion and add it to a glass jar (or any container with a tight fitting lid) and pour the pickling liquids over top.

That’s it! Simply let it do it’s thing at room temperature for 1 hour.

The pickles will turn a bright pink and become slightly softer.

Give the whole thing a mix to break up the onions a bit. Serve or cover tightly and refrigerated until ready to serve.

These can be made up to 2 weeks in advance. Serve on burgers or nachos, in tacos, salads or straight out of a jar. Because that’s your business.

How To Make Bright Pink Pickled Red Onions:

Cut your onions thin and evenly will help the liquids to penetrate the onions quickly.
Heating the liquids until hot and pouring over sliced onions will speed up the release of the color.
Adding a few clean tender onion peels (not the dry outer layers) will also help make your onions more pink.
Add a piece of beet root into the jar will help you achieve vibrant pink pickled onions.