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Easy Recipe for Pickled Onions

Turn pungent onions into tangy pickled onions that will be perfect for avocado toast, grain bowls, salads, and just about anything!
pickled-red-onions-in-a-mason-jar
pickled-red-onions-in-a-mason-jar

Easy Recipe for Pickled Onions

Turn pungent onions into tangy pickled onions that will be perfect for avocado toast, grain bowls, salads, and just about anything!
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Course: Breakfast, Dinner, Lunch, Side Dish
Cuisine: American
Allergy: Dairy Free, Gluten Free, Nut Free, Vegan
Total Time: 15 minutes
Servings: 4
Calories: 27kcal

Equipment

  • Glass jars
  • knife
  • cutting board
  • Spatula set

Ingredients

  • 1 small/medium red onion, sliced very thin, preferably with a mandolin slicer
  • ¼ cup white wine vinegar
  • ¼ cup apple cider vinegar
  • ½ cup water
  • 2 tsp granulated sugar, of choice
  • ¾ tsp salt
  • 2 cloves garlic, sliced
  • fresh herbs, oregano, rosemary, or basil, optional
  • peppercorns, optional

Instructions

  • You won’t believe how easy it is to make red pickled onions.
    Start off by peeling and thinly slicing the red onions (preferably with a mandolin slicer), then cut into half-moons. Peel and slice garlic cloves if you are adding them to the recipe.
  • Add white wine vinegar, apple cider vinegar, water, sugar of choice, and salt to a pot, then bring to a boil. Then, quickly reduce the heat to a simmer. If you are using dried spices, add them to this also.
  • Add onions to the pot and simmer for one minute then turn off the heat and allow them to cool a bit so you can handle them.
  • That’s it! Now, add onion and liquid to a clean, pint-sized jar. If you are adding garlic or fresh herbs, add them now.
  • Place jar in the refrigerator for at least one hour before serving (longer is better).
  • Store in the refrigerator for up to two weeks.

Nutrition

Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 441mg | Potassium: 63mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg

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