Description
Deliciously tangy and sweet pickled red onions, perfect for topping salads, tacos, or sandwiches.
Ingredients
Scale
- 1 large red onion (or 2 small, peels and either sliced or cut into rounds)
- 1½ cups water
- 1½ cups white vinegar (or 1 cup apple cider vinegar)
- 2 tablespoons sugar (or cane sugar)
- 1 tablespoon kosher salt
- 1 teaspoon mixed peppercorns (divided)
- 2 bay leaves
- 2 garlic cloves
Instructions
- In a medium saucepan over medium heat, add the 1½ cups white vinegar, 1½ cups water, 2 tablespoons sugar, and 1 tablespoon kosher salt. Mix and let it boil for a couple of minutes or until the sugar has completely dissolved.
- Set the pot aside for a couple of minutes to cool off while you slice the 1 large red onion.
- Using a sharp chef’s knife or a mandolin slicer, thinly slice the onions either long ways or into rounds.
- Divide the onions into two 16-oz mason jars. Add the 2 bay leaves and 1 teaspoon mixed peppercorns. If you are going to use the 2 garlic cloves, add one to each jar.
- Pour the liquid over the onions into the mason jars equally until the onions are covered.
- Set the mason jars aside uncovered to cool completely, close the lid and then transfer them to the fridge for at least an hour or overnight. Good for up to 3 weeks in the fridge.
Notes
- For a different flavor, consider using apple cider vinegar.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiments
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 30
- Sugar: 4g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg