If apple cider vinegar yields a bold, tangy pickled red onion, rice vinegar takes a gentler approach. Its mild acidity and subtle sweetness soften red onions without overwhelming them, resulting in a condiment with streamlined flavor.
Recipe information
Yield
Makes 1 1/2 cups Servings
Ingredients
1
small red onion, thinly sliced
1
cup unseasoned rice vinegar
1
/3 cup sugar
1
tablespoon kosher salt
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Preparation
Step 1
Place onions in large heatproof jar.
Step 2
Heat vinegar, sugar, salt, and 1/3 cup water in small saucepan over medium-high heat, whisking occasionally, until sugar and salt are dissolved, about 3 minutes.
Step 3
Pour pickling liquid over onions (onions should be submerged). Let cool.
Step 4
DO AHEAD: Onions can be pickled 2 weeks ahead. Cover and chill. Drain before using.