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These pickles can be made in under 10 minutes and ready to eat in just a few hours! Use them on burritos and tacos, sandwiches, soups, salads... you name it! Be sure to keep refrigerated, as these are quick pickles and not true pickles.
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Pickles
20
10 minutes
2 Large red onions
½ Cup Serrano Honey Vinegar
½ Cup water
¼ Tsp. Salt
2 Tsp. Sugar
In a heatproof container, mix together Serrano Honey Vinegar, water, salt, and sugar. Microwave on high for 1-minute intervals, stirring after each, until the mixture is starting to boil.
While the mixture is microwaving, slice the onions into thin slices. Fill a swing-top jar (or regular jar) full of the sliced onions. They will compact as they soften, so you can fill the jar right to the top.
Pour the hot liquid on top of the onions until all the onions are covered. Use a spoon to gently push any uncovered onions down into the liquid.
Leave the lid off as the mixture cools and the onions start to pickle. Once cooled to room temperature, you can lid the jar and put into the fridge. Ensure the pickles remain refrigerated.
Other favourite balsamic vinegars for quick pickling red onions are the Jalapeño White Balsamic Vinegar and the Organic 12 Year Dark Balsamic Vinegar.
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Hi @Lenka, thanks for the question! As long as quick pickles are kept refrigerated, they can be stored for up to a couple months!
Hi, just wondering, how long can we store those in the fridge for?
Thank you
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