Pickled Red Onions
Pickled red onions are easy and quick to make. Perfectly tangy, sweet, AND they can be ready in under an hour and keep for two weeks.
Servings: 1 pint
Ingredients
- 1 large red onion peeled and very thinly sliced
- 1 cup white vinegar
- ½ cup water
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
Instructions
- Bring vinegar, water, salt and sugar to boil in a small, covered pot over medium-high heat. Stir until the sugar and salt are dissolved. Set aside to cool slightly while you slice the onions.
- Thinly slice red onions (using a mandoline if you have one) and place into a 16-ounce heat-proof mason jar or bowl.
- Carefully pour the hot vinegar mixture over the onions. Set aside to cool to room temperature, then screw on the lid and store in the refrigerator for up to 2 weeks. OR let sit for 30-60 minutes then add to your salads, sandwiches, tacos, etc.
Notes
They can be stored in a sealed mason jar or other type of airtight container in the fridge for up to 2 weeks. They will not hold up well to freezing.
Nutrition
Calories: 136kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2341mg | Potassium: 166mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 1mg
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