Steven Raichlen's Barbecue! Bible


Quick Pickled Red Onions



  • Yield: Makes about 1 cup
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  • 3/4 cup distilled white vinegar or apple cider vinegar
  • 3/4 cup water
  • 1 tablespoon sugar
  • 1 tablespoon coarse salt (sea or kosher)
  • 1 large red onion, peeled and very thinly sliced crosswise

Step 1: In a medium saucepan over medium-high heat, bring the vinegar, water, sugar, and salt to a boil. Add the onion and remove from the heat. (Make sure the onion is submerged in the liquid.) Let the onion sit for 1 hour before serving. Store any leftover onion in its brine in a jar in the refrigerator for up to 3 days.

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