Pickled Red Onions
Learn how to make these quick pickled red onions at home with this simple recipe! Perfect for adding a zesty kick to salads, sandwiches, tacos and much more.
Servings: 10
Calories: 12kcal
Cost: $5
Equipment
- Pot
- jar
Ingredients
- 1 red onion peeled and thinly sliced (this is easiest on a mandoline)
- ½ cup apple cider vinegar or white wine vinegar
- ¼ cup water
- 2 teaspoons white sugar
- 2 teaspoons salt
- ½ teaspoon whole black peppercorns
Optional add-ins
- ½ teaspoon coriander seeds
- ½ teaspoon mustard seeds
- 1 bay leaf
Instructions
- Peel the red onion and slice it thinly - I use a mandolin . Separate the slices into individual rings and tightly pack them into a glass jar.
- In a small saucepan, combine the vinegar, water, sugar, salt, black peppercorns, mustard seeds, and bay leaf . Bring just to the boil, stirring occasionally, then reduce the heat and simmer for 5 mintes. Remove the saucepan from the heat and allow it to cool slightly.
- Carefully pour the pickling liquid over the sliced onions in the jar or bowl, ensuring that all the onions are submerged. If necessary, use a spoon to push down any onions that are floating at the top.
- Let the onions cool to room temperature in the pickling liquid. Once cooled, cover the jar with a lid and refrigerate for at least 1 hour before serving.
- Quick pickled onions can be enjoyed immediately or stored in the refrigerator for up to two weeks.
- Enjoy your tangy and flavorful quick pickled onions on sandwiches, salads, tacos, burgers, or as a tasty condiment for various dishes!
Nutrition
Calories: 12kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Sodium: 467mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg