Pickling is quite simple. All you need is an acid (in this case rice wine vinegar), sugar, salt and something that you want to pickle. I’m planning to make a Vietnamese banh mi sandwich for lunch so I whipped up a batch of quick pickled onions.
I used a quarter of a bermuda onion for this recipe. That should be more than enough for a couple of banh mi. After peeling I chopped the onion in half and cut it into thin half-round slices (about 1/8 inch thick). I like half-rounds better than whole rings. The final product is easier to work with.
The pickling liquid was 2/3 of a cup of rice wine vinegar, 1/2 cup of water, 1 tablespoon of sugar and 1 1/2 teaspoons of salt. Most of the recipes that I’ve seen call for apple cider vinegar. I didn’t have any and this is going to be used in an asian dish so I think rice wine vinegar is an appropriate substitute. I brought the mixture to a gentle boil and immediately took it off the heat. In when the onions and I left it to cool. I guess I measured correctly because I had exactly the right amount of liquid to completely cover the onions. I made this in the morning and I will have tasty pickled onions for my sandwich at lunch.
1/4 of a red onion
2/3 cup of rice wine vinegar
1/2 cup of water
1 tbsp white sugar
1 1/2 teaspoon kosher salt
Peel and chop your onion into 1/8 inch thin slices. Put the vinegar, water, sugar and salt in a small sauce pan and bring to a boil. Remove from heat and add the onion slices. Make sure the onion is completely submerged in the pickling liquid. Let sit for 2 hours or more. You can refrigerate this if you want to let it pickle for longer. Drain the brine from the onions when you are ready to use them.