Pickled Red Onions
Sweet and tangy, these easy pickled red onions are an easy way to elevate your favorite dishes. Simple to make with no canning required, these refrigerator pickled onions are great for salads, tacos, sandwiches and so much more!
Servings: 4 servings
Ingredients
- 1 large red onion
- 1 Tablespoon salt
- 1 Tablespoon sugar or honey
- 1 cup white wine vinegar rice vinegar or apple cider vinegar
- 1 cup warm or hot water
Optional:
Instructions
- Slice the red onion as thin as you can. I use a mandoline.
- Stuff all the red onions in the jar of your choice or in several smaller jars. A bowl will work too.
- In a measuring cup, combine vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt. Pour the pickling mixture over your sliced onions, making sure they are immersed in the liquid, and let them set for an hour at room temperature. After an hour, cover and store in the fridge for up to three to four weeks.
Notes
- Slice the onions as thinly as you can. I find that a mandolin is the quickest and easiest way to do this.
- The water for the brine should be hot and not boiling.
- Use a big enough jar so that the onion is fully submerged in the liquid.
- Let the brine cool fully before sealing the jar and storing.
Nutrition
Calories: 34kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1750mg | Potassium: 64mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg
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