These quick pickled red onions are bright, crisp, tangy, and just sweet enough to soften the sharp edge of the vinegar without turning them into a sweet pickle. A brief boiling-water rinse takes away the harsh raw-onion bite while preserving plenty of crunch.

The Anova Precision Chamber Vacuum Sealer makes these genuinely quick pickles. Its Infuse/Extract function rapidly moves the brine into the onions, dramatically shortening the time normally required for the flavors to develop.

Makes about 1 pint

Ingredients

• 1 medium red onion, about 5–6 ounces
• 3/4 cup rice vinegar, white wine vinegar, or apple cider vinegar
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons kosher salt, about 6 grams
• 1 small garlic clove, lightly crushed
• 1/2 teaspoon whole black peppercorns

Procedure

1. Peel the onion, cut it in half through the root, and slice it into very thin half-moons, about 1/8-inch thick.
2. Place the sliced onion in a colander.
3. Bring about 2 cups of water to a boil. Slowly pour the boiling water over the onions and allow them to drain completely. Let the onions cool for several minutes.
4. Place the sugar and salt in a bowl.
5. Warm 1/4 cup of the vinegar until hot but not boiling. Pour it over the sugar and salt and stir until completely dissolved.
6. Stir in the remaining 1/2 cup vinegar.
7. Add the garlic and black peppercorns and allow the brine to cool to room temperature.
8. Place the onions and brine in a chamber vacuum pouch or appropriately sized open container that fits inside the Anova Precision Chamber Vacuum Sealer.
9. Run the Infuse/Extract cycle once.
10. For a more pronounced pickle flavor, run the Infuse/Extract cycle a second time.
11. Transfer the onions and all of the brine to a clean pint-size jar, making sure the onions are covered.
12. Refrigerate for at least 30 minutes before serving. They can be eaten immediately after vacuum infusion, but the additional refrigerator rest allows the flavor to become more balanced. The onions will continue to deepen in flavor and color overnight.

Cook’s Notes

Anova Precision Chamber Vacuum Sealer: The Infuse/Extract function is ideal for this recipe because the chamber can handle liquid-containing foods and rapidly infuse the onions with the seasoned vinegar.

Number of Cycles: Start with 1 Infuse/Extract cycle. For a stronger pickle, run a second cycle. There is little benefit to automatically running 3 cycles with onions sliced only 1/8-inch thick.

Garlic and Peppercorns: These are the standard flavorings for this version. They add savory depth and mild spice without tying the onions to one particular cuisine.

Vinegar: Rice vinegar produces the mildest, cleanest pickle. White wine vinegar is slightly sharper and especially versatile. Apple cider vinegar has a fruitier character that works particularly well with barbecue.

Sugar: One tablespoon balances the vinegar without making the onions noticeably sweet. For a particularly tart pickle, reduce it to 2 teaspoons. For a slightly sweeter pickle, increase it to 1 1/2 tablespoons.

Salt: Kosher salt varies significantly by brand and crystal size. For the most consistent results, use 6 grams.

Slicing: Thin, 1/8-inch slices pickle rapidly and work especially well as a garnish. Slice them slightly thicker if you want additional crunch.

Color: The onions will become progressively brighter pink as they sit in the acidic brine.

Storage: Keep refrigerated and use within about 2 weeks. These are refrigerator pickles, not shelf-stable canned pickles.

Flavor Variations

Tex-Mex: Add 1/2 jalapeño, thinly sliced, and 1/2 teaspoon Mexican oregano. Keep the garlic and peppercorns.

Spicy: Add 1/4 teaspoon red pepper flakes.

Asian-Inspired: Use rice vinegar, omit the garlic and peppercorns, and add 4–5 thin slices fresh ginger.

Mediterranean: Keep the garlic and peppercorns and add 1/2 teaspoon dried oregano.

Serving Suggestions

Quick pickled red onions are especially good with rich, smoky, creamy, or fatty foods because their acidity cuts through richness and refreshes the palate.

Serve them with:

• Pulled pork, brisket, or smoked chicken
• Tacos, fajitas, nachos, and quesadillas
• Hamburgers and grilled sausages
• Turkey, roast beef, or grilled chicken sandwiches
• Black beans, pinto beans, and refried beans
• Grain bowls and rice bowls
• Avocado toast
• Kale and cabbage salads
• Potato, pasta, chicken, or egg salad
• Charcuterie boards

They’re also excellent chopped and stirred into mayonnaise-based salads where a little acidity and crunch are welcome.

Beverage Suggestions

With tacos or Mexican-inspired dishes, serve with a crisp Mexican lager, margarita, Paloma, or sparkling lime water.

With barbecue, try an American lager, pale ale, iced tea, or bourbon highball.

For sandwiches and salads, a dry Sauvignon Blanc, sparkling wine, or unsweetened iced tea pairs especially well with the onions’ bright acidity.