Pickled Red Onions
These vibrant pickled red onions add tangy flavor and a splash of color to any dish, perfect for tacos, salads, and sandwiches.
Ingredients
Main ingredients
- 1 large red onion, thinly sliced The star of the show! Adds sweetness and color.
- 1 cup white vinegar Substitute with apple cider vinegar for a sweeter profile.
- 1/2 cup water Balances the acidity of the vinegar.
- 1 tbsp sugar Enhances flavor without overpowering the tang.
- 1 tsp salt Essential for flavor and pickling process.
- 1/2 tsp crushed red pepper flakes Optional for added heat.
Instructions
Preparation
- In a small saucepan over medium heat, combine the white vinegar, water, sugar, and salt. Stir occasionally and let it simmer until the sugar and salt dissolve completely.
- While the brine is heating, thinly slice your red onion.
- Pack the sliced onions tightly into a clean, heatproof quart-sized mason jar.
- Once the brine has cooled slightly, pour it over the onions in the jar, making sure they’re fully submerged. Add crushed red pepper flakes if desired.
- Allow the jar to cool to room temperature, then seal it with a lid. Refrigerate for at least one hour before serving.
- For best results, let them sit for a day or two to meld flavors.
Serving
- Enjoy the pickled red onions on tacos, sandwiches, salads, or grilled meats.
Notes
These pickled red onions can last about two weeks in the fridge. Prepare a batch for meal prep to easily enhance meals throughout the week.
Nutrition
Serving: 1gCalories: 30kcalCarbohydrates: 7gSodium: 200mgFiber: 1gSugar: 4g
Tried this recipe?Let us know how it was!