Pickled red onions
You'll want to add these pickled red onions to everything! Pop them on a salad. Add them bowls. Use them as a topping on tacos or chili. They add a delicious, vinegary crunch to everything they touch.Makes about 2 cups of pickled red onions.
Servings: 10 people
Calories: 11kcal
Ingredients
- ½ cup water
- 1 Tablespoon sea salt
- 1 to 2 Tablespoons sugar
- ½ cup white vinegar
- 1 medium red onion
Instructions
- Fill a small to medium sized pot with water, salt, and sugar. If you like very tangy onions, use just 1 Tablespoon of sugar. If you like them a little sweeter, use 2 Tablespoons.
- Bring to a medium heat and stir until the salt and sugar dissolves. Once they have fully dissolved, turn off the heat. (This generally takes 2 or 3 minutes.)
- Add white vinegar to the pot, and stir to combine.
- Cut the ends off of a red onion & remove the peel. Cut the onion in half from top to bottom. Then slice the halves into very thin half moons. If you like, use your fingers to pull strands of onion apart into individual slices.
- Add the sliced onion to a clean jar. Use your fingers to really press all of the onion inside. Then carefully pour the cooled vinegar solution over the sliced onions in the jar. Make sure the onions are totally submerged. Cover with a lid & move to the refrigerator.
- The pickled onions will be ready to eat in about an hour, but they taste best after at least four hours or so. Store in the refrigerator until you're ready to eat them. They will keep for several weeks.
Video
Notes
If properly covered with brine, pickled onions will last 3 or 4 weeks in the refrigerator.
Nutrition
Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 699mg | Potassium: 16mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
