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!
Servings: 4
Calories: 27kcal
Equipment
- Glass jars
- 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.1 small/medium red onion,, 2 cloves garlic,
- 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.¼ cup white wine vinegar, ¼ cup apple cider vinegar, ½ cup water, 2 tsp granulated sugar,, peppercorns,, ¾ tsp salt
- 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.fresh herbs,, 2 cloves garlic,
- 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