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Quick Pickled Onions

The condiment is tangy with a more subtle onion flavor than using raw onions. The onions become soft sitting in the pickling mixture and turn a beautiful bright pink shade that lasts for up to two weeks in the refrigerator.
Course condiment
Keyword onions, pickled, pickled onion
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 cups pickled onions
Calories 59kcal

Ingredients

  • ½ cup red wine vinegar, distilled white vinegar or apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher salt
  • ½ teaspoon black peppercorns
  • 1 medium red onion, thinly sliced

Instructions

  • In a small saucepan, bring the vinegar, 1 cup of water, sugar, salt and peppercorns to a boil over medium heat, stirring until the sugar and salt dissolve.
  • Remove from heat, separate the onions and add to a large mason jar then pour the vinegar mixture over the top.
  • Close the jar and let sit for at least 1 hour before using. Refrigerate for up to 2 weeks and drain before using.

Video

Nutrition

Calories: 59kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 3495mg | Potassium: 119mg | Fiber: 1g | Sugar: 8g | Vitamin A: 7IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg