Quick Pickled Onions
- Share via
Pickling your own onions is quicker than you might think. Simply steep them in hot vinegar and water until cooled, then let the refrigerator take over, keeping them cool and crunchy for weeks to come.
Stuff the onion slices in a one-quart glass jar, add a hefty pinch of salt and set aside.
In a small saucepan, combine the vinegar, sugar, bay leaf and 1 cup water. Bring to a boil over high heat, stirring to dissolve the sugar, then pour the hot liquid over the onions.
Seal the jar and let the liquid cool to room temperature. Refrigerate the onions, shaking them occasionally, for at least 1 day before serving.
Get our Cooking newsletter
Get a taste of Los Angeles — and the world — with recipes and kitchen tricks from the L.A. Times’ Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.
