How to Make Pickled Red Onions
Pickled Red Onions are a beautifully bright and nutritious way to add some tanginess to any food. Learn How to Make Pickled Red Onions easily and with only a handful of ingredients.
Prep Time5 minutes mins
Cook Time2 minutes mins
Setting Time1 hour hr
Total Time1 hour hr 7 minutes mins
Course: Sauces and Condiments
Cuisine: American
Servings: 8
Calories: 14kcal
- 1 large red onion
- 1/2 cup distilled white vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
Peel off the dry skin of the red onion. Using a very sharp knife or mandolin, cut into 1/8th inch slices.
Put the sliced onions in the jar.
In a small pot heat the water, vinegar, salt, and sugar for 2 minutes at a simmer until the salt and sugar are dissolved.
Pour the liquid into the jar of onions.
Let the jar come to room temperature for about 30 minutes then put in the refrigerator.
Refrigerate for at least 30 minutes before enjoying
- Put the jar of onions in the sink while pouring in the hot liquid.
- Use a fork to shove as many onion slices as you can into the jar and also remove any air bubbles after you pour in the vinegar mixture.
- Make these without sugar to make these pickled red onions sugar free. Add in 1-2 tablespoons of lemon juice to combat the vinegar.
- Pickled onions will last 2-3 weeks in the fridge.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 437mg | Potassium: 21mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg