Pickled Red Onions
Prep: 15 min
Total: 15 min
Serves: 8
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Keep a jar of these in the fridge and ordinary meals suddenly taste like they came from a restaurant. Thinly sliced red onions soak in a tangy-sweet brine spiked with garlic, peppercorns, and mustard seeds until they turn a jewel-bright pink. Pile them onto tacos, sandwiches, and salads for a zesty crunch that cuts through richness and wakes up nearly anything.
Ingredients
Ingredients
- 1 Large Red Onion - Thinly Sliced
- 1 Cup Apple Cider Vinegar (or White Vinegar)
- 1 Cup Warm Water
- 2 Tbsp Fine Granulated Sugar (or Honey)
- 1 Tbsp Kosher Salt
- 1 Clove Garlic - Minced
- 1 Tsp Whole Peppercorns
- 1 Tsp Mustard Seed
- 1/2 Tsp Dried Oregano
- 1 Bay Leaf
Directions
Directions
- Peel the onion and slice it as thinly as possible using a sharp knife or mandoline slicer.
- Pack the sliced onions into a clean 1-pint (500 mL) glass jar.
- In a measuring cup or small bowl, whisk together the warm water, vinegar, sugar, and salt until the sugar and salt have dissolved.
- dd the garlic, peppercorns, mustard seeds, oregano, and bay leaf to the jar, if using.
- Pour the pickling liquid over the onions until they are completely submerged.
- Let the jar cool to room temperature, then seal with a lid.
- Refrigerate for at least 1 hour before serving. For the best flavor, let them pickle overnight.
Nutrition
Per serving · 8 servingsCalories
15
Fat
0.1 g
Saturated fat
0 g
Carbohydrates
3.5 g
Sugar
1.5 g
Fiber
0.5 g
Protein
0.3 g
Sodium
250 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 Large Red Onion - Thinly Sliced
- 1 Cup Apple Cider Vinegar (or White Vinegar)
- 1 Cup Warm Water
- 2 Tbsp Fine Granulated Sugar (or Honey)
- 1 Tbsp Kosher Salt
- 1 Clove Garlic - Minced
- 1 Tsp Whole Peppercorns
- 1 Tsp Mustard Seed
- 1/2 Tsp Dried Oregano
- 1 Bay Leaf
Recipe Related Shopping
Canning Jars
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Mandoline Slicer
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