Quick Pickled Red Onions
Quick pickled red onions soak up a tangy, slightly sweet brine made with apple cider vinegar, enhancing their vibrant flavor. In just minutes, they transform into the perfect crisp, zesty topping for tacos, salads, and more.
Servings: 2 cups
Calories: 40kcal
Equipment
Ingredients
- 1 medium red onion
- ½ cup apple cider vinegar
- ½ cup water
- 1 tablespoon sugar
- 1 teaspoon kosher salt
Instructions
- Cut off the root and tip ends of the red onion. Cut the onion in half root to tip. Remove the core and thinly julienne (slice) each half of the onion. Pack the onion slices into the glass jar.
- Combine the remaining ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Once the liquid boils and the sugar and salt are dissolved, remove the pan from the heat.
- Pour the pickling liquid over the onions in the jar. Loosely set the lid on top of the jar and let it cool at room temperature for 30 minutes.
- Place the lid on the jar tightly and refrigerate until fully cooled. Pickled onions will keep in the fridge for up to 2 weeks.
Notes
- Red onions are ideal for pickling because they have a mild sweet flavor and vibrant color that deepens as the onions pickle.
- Apple cider vinegar adds a slightly fruity flavor and mild tanginess, but white vinegar can be used for a sharper flavor.
- Let the onions sit in the fridge for at least a few hours before eating them for maximum flavor!
Nutrition
Calories: 40kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 299mg | Potassium: 124mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 0.2mg
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