Pickled Red Onions
Quick Pickled Red Onions is a great recipe to have in your repertoire. They keep well in the refrigerator for 2-3 weeks and are a wonderful topper for salads, sandwiches, and more. It’s a versatile, healthy topping which adds a big punch of flavor.
Servings: 10 servings
Calories: 13kcal
Ingredients
- 1 1/2 cups distilled white vinegar
- 1 teaspoon pickling salt (see notes)
- 1 teaspoon granulated sugar
- 1 medium red onion
- 6 cups water
Instructions
- Combine the vinegar, salt and sugar in a 16 ounce mason or glass jar that has a lid. Mix until dissolved.1 1/2 cups distilled white vinegar, 1 teaspoon pickling salt, 1 teaspoon granulated sugar
- Cut the onion in 1/4-inch thick slices and place in a colander.1 medium red onion
- Bring the water to a boil. Pour over the onions.6 cups water
- Transfer the onions to the glass gar with the vinegar and put on the lid.
- Place the jar into the refrigerator. Let sit for at least an hour before enjoying.
Notes
Tips and Techniques
- You can add pickling spices, other spices, garlic, and/or herbs to enhance the flavor, if desired.
- Store tightly covered in the refrigerator up for 2-3 weeks.
Nutrition
Serving: 1serving | Calories: 13kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 241mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg