Description
Quick and tangy pickled red onions that add a burst of flavor to tacos, salads, sandwiches, and more, ready in just minutes.
Ingredients
Units
Scale
- 1 large red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 cup water
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- Optional: 1-2 cloves garlic, smashed; 1/2 teaspoon peppercorns; 1/4 teaspoon red pepper flakes
Instructions
- In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt dissolve. Remove from heat.
- Place the sliced red onions in a clean jar or container.
- Optional: Add garlic, peppercorns, or red pepper flakes to the jar for extra flavor.
- Pour the hot brine over the onions, making sure they are fully submerged.
- Let cool to room temperature, then cover and refrigerate for at least 1 hour before using.
- Pickled onions can be stored in the refrigerator for up to 2 weeks.
Notes
- Thinly slicing the onions ensures they pickle quickly and evenly.
- Experiment with different vinegars like white vinegar or rice vinegar for variations.
- Great topping for tacos, burgers, salads, and grain bowls.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 5
- Sugar: 1g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg