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 65kcal
Ingredients
- ¾ cup distilled white vinegar, red wine 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, ¾ cup of water (177g), 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
Slice the onions as thinly and evenly as possible using a sharp knife or mandoline—thin slices absorb the brine faster and develop the best texture and flavor.
Nutrition
Calories: 65kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 3493mg | Potassium: 98mg | Fiber: 1g | Sugar: 8g | Vitamin A: 7IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 0.3mg
