Asian Mom’s Easy Pickled Onions 🧅

Made with rice wine vinegar for a subtle Asian flavor, this pickled red onion recipe is tangy, slightly sweet, and full of crunch. Rice wine vinegar brings gentle acidity and a touch of natural sweetness that pairs beautifully with Asian dishes but also works perfectly on tacos, sandwiches, salads, or grilled meats. The recipe is incredibly simple. Just slice, mix, pour, and let everything sit. In about an hour, the onions soak up the flavorful brine, turning tender yet still crisp with a zippy bite that cuts through rich or savory dishes. Whether you are prepping ahead or need a quick flavor boost, this no fuss recipe adds a vibrant touch to any meal. Enjoy!

Asian Mom’s Easy Pickled Onions
Ingredients:
• 1 medium red onion, thinly sliced
• 1.5 tsp salt
• 1 Tbsp sugar
• 1/2 cup hot water
• 1/2 cup rice wine vinegar

Steps:
1. Thinly slice the red onion and pack into a clean glass jar.
2. In a separate jar, mix salt, sugar, and hot water until dissolved. Add vinegar and stir well.
3. Pour the hot brine over the onions.
4. Let it sit at room temp to cool. Press onions down so they’re fully submerged.
5. Once cooled, cover and refrigerate.

Ready in about 1 hour, even better after a day or two. Keeps in the fridge for up to 2 weeks.

Optional spices for extra flavor:
• 1/2 tsp black peppercorns
• 1/2 tsp mustard seeds
• 1/2 tsp chili flakes
• 2 cloves garlic, smashed

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