Make Quick Pickled Red Onions In A Flash With One Extra Step
NEWS
By TONY COOPER
One drawback of preparing pickled red onions is that the pickling process can take time, but you can make the process a lot quicker by taking an extra step: heating the brine.
As usual, cut the onions into thin slices and macerate them with sugar and salt for a few minutes. Then, put them into a heated brine on the stovetop instead of a brine jar.
The sugar and salt help macerate the slices, but heating the brine speeds up this standard part of the process, allowing more potent vinegar to seep into the onions faster.
The heating process will also soften the onions and expose them to be soaked in the brine, kickstarting the process and allowing for even better pickling