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Pickled Red Onions

Pickled Red Onions

Pickled red onions add a sweet & tangy pop of flavor to various dishes. They are easy to make and keep in the fridge for up to 2 weeks.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Condiment
Cuisine American
Servings 12 jars
Calories 30 kcal

Equipment

  • 10-oz. Mason Jars
  • Mandoline
  • medium pot

Ingredients
  

  • 2 small red onions
  • 2 cups white vinegar
  • 2 cups water
  • ⅓ cup cane sugar
  • 2 tablespoons sea salt
  • 2 cloves garlic optional
  • 1 teaspoon mixed peppercorns optional

Instructions
 

  • Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using.
  • Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
  • Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.

Notes

Once made, pickled red onions can enhance many dishes with their sweet and tangy flavor.

Nutrition

Serving: 1jarCalories: 30kcalCarbohydrates: 7gSodium: 390mgPotassium: 40mgSugar: 6gVitamin C: 2mgCalcium: 2mgIron: 2mg
Keyword condiment, easy recipe, Onions, Pickled Red Onions, Preserving, Quick Pickling
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