Pickled Red Onions Recipe
Pickled Red Onions are tangy and crisp, and the best way to store an onion for weeks in the refrigerator! Quick pickled onions make great salad, rice bowl or taco toppers.
Servings: 8
Calories: 20kcal
Ingredients
- 1.5 cups white vinegar
- 1 tbsp sugar
- 1 tsp salt
- 10 black peppercorns*
- 1 large red onion
Instructions
- Using a mandoline or very sharp knife, thinly slice the onion. Add the sliced onions to a 16-ounce jar.1 large red onion
- Add the vinegar, sugar, and salt to a small saucepan. Over medium heat, stir until the sugar and salt are dissolved.1.5 cups white vinegar, 1 tsp salt, 1 tbsp sugar
- Pour the heated vinegar mixture into the jar, over the onions. Then add the peppercorns. Let everything cool for 5 minutes before placing the top on the jar. You’ll have pickled onions in about 10 minutes! Store them in the refrigerator for up to 2 weeks.10 black peppercorns*
Video
Notes
- While you can use them after about 10 minutes, I find pickled onions to be best a few hours later.
- Make sure you're using whole peppercorns, not ground pepper! If you don't have them you can leave them out, it won't make or break the recipe!
Nutrition
Calories: 20kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.01g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 7mg | Potassium: 49mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.4mg
