Pickled Red Onions
These classic tangy-sweet red pickled onions will add a burst of flavor, color, and a pleasant mild crunch a wide variety of dishes!
Ingredients
- 2 large red onions , peels removed and ends trimmed
- 1 1/2 cups distilled white vinegar (can use red wine vinegar or apple cider vinegar instead if preferred)
- 1/2 cup hot water
- 2 tablespoons granulated sugar
- or sugar substitute
- 2 teaspoons kosher or sea salt
- 1-2 cloves garlic , smashed
- 2 bay leaves
- 3/4 teaspoon whole black peppercorns
- 1/4 teaspoon red pepper flakes (optional for some heat)
Instructions
- Slice the onions. You can use a sharp knife or a mandolin. Depending on your preference, you can opt for slicing the onions very thinly (won't be as crispy) or a little thicker. I like them around 1/8 inch thick so you get a substantial amount of "crunch" without it being a mouthful.Place the hot water in a bowl and stir in the sugar and salt until it is dissolved. Add the vinegar.Place the garlic, bay leaves and peppercorns (and any other spices you're using) in the bottom of the jar. Pack in the sliced red onions.Pour the brine over the onions until they're fully covered. If you need more liquid, add some vinegar. You can use any size jars you like. I usually use two 16-ounce jars. Choose glass jars with lids that seal tightly.Place the jars in the fridge. These quick pickled red onions are ready to eat the following day once they've developed a pink hue, but the longer they sit the more flavor they will develop. They will keep for 3-4 weeks in the fridge. Possibly longer, just keep an eye on them for signs of mold, discoloration, or an off smell.
Nutrition
Calories: 17kcalCarbohydrates: 3gProtein: 0.2gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.004gSodium: 292mgPotassium: 25mgFiber: 0.3gSugar: 2gVitamin A: 11IUVitamin C: 1mgCalcium: 6mgIron: 0.1mg
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