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.
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 30 minutes to 1 hour before using. Refrigerate for up to 2 weeks and drain before using.
Video
Notes
While red onions are the most popular option for their vibrant pink result and mild sweetness, you can also use white onions, yellow onions, or even shallots.
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
