Easy Quick Pickled Red Onions (Made in 10 mins.)
These quick-pickled red onions are the delicious and gorgeous condiment you've been missing in your refrigerator! They add an awesome tangy flavor to tacos, pizza, flatbreads, appetizers and more! Make these pickled onions with this quick method and keep enjoying them for up to a month.
Servings: 24 tablespoons
Calories: 15kcal
Ingredients
- 3 Cups Red Onion peeled & sliced into half round strips, about 1/8." On my mandoline it's setting #2 (About 2 large red onions)
- 1 cup Apple Cider Vinegar
- 3/4 cup water
- 2 Tbsp cane sugar
- 1 Tbsp fine sea salt
- 1 clove garlic peeled
- 1 tsp whole peppercorns optional
Instructions
- Add vinegar, water, sugar and salt to a medium saucepan on medium-high heat. Heat until it begins to simmer and the sugar and salt dissolve.
- Once simmering, add sliced onions and garlic to pot, pushing down onions with a spoon or whisk into the pickling liquid.
- Simmer 1-2 minutes (1 minute if you would like it crunchier, 2 if you prefer if more tender), then turn off burner and let cool slightly.
- When cool enough to handle, use tongs to transfer red onions to a glass canning jar.
- Carefully pour liquid into jar with onions, just to about 1 inch from top of jar.
- Let cool about 30 minutes, place tight fitting leak proof lid and then enjoy immediately or place in refrigerator for use within the next 4 weeks.
Notes
This recipe makes a 1 pint jar of pickled red onion. You will have liquid leftover. You can save it if you like to use as a marinade! Great to marinade chicken or pork.
Nutrition
Serving: 1Tbsp | Calories: 15kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 292mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.1mg