Quick Pickled Red Onion ~ Food in Jars Mastery Challenge

This month the Food in Jars Mastery Challenge was Quick Pickles. Quick pickles are also known as refrigerator pickles. They are simply vegetables that are pickled in a vinegar, water, and salt (sometimes sugar) solution and stored in the refrigerator. 

Quick pickling is also a brilliant solution for preserving a variety of vegetables from the market or your own garden. Quick pickling doesn't require canning or a bushel of vegetables. Best of all, you can adapt this simple formula for any fresh vegetables; try a mixture of vinegars and spices for a truly custom pickle pleasure.

Preparing Vegetables for Pickling

• Thinly slice: cucumbers, summer squash, radishes and red onion
• Cut into spears: carrots or cucumbers
• Peel: carrots
• Blanch: green beans (optional, but helps preserve their color)

Brine Basics

For quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination. Steer clear of aged or concentrated vinegars like balsamic or malt vinegar for pickling.

Quick Pickled Onions

1 cup white or apple cider vinegar
1/4 cup water (optional... I like stronger vinegar flavor)

1 tablespoon sugar (also optional)
1 1/2 teaspoons kosher salt
1 red onion, thinly sliced

Whisk first 4 ingredients  in a small bowl until sugar and salt dissolve. Place red onion in a jar; pour vinegar mixture over. Cover and chill. Store in the refrigerator.