Pickled Red Onions
Here’s an easy recipe for a quick batch of delightful pickled onions. You can use these on sandwiches, tacos, tostadas, or anything that needs a final dash of zip to liven it up. DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.
- Prep Time: :10
- Cook Time: :05
- Total Time: :15
- Yield: 8 1x
- Category: Condiment
- Method: Refrigerator
Ingredients
Units
Scale
- 1 red onion
- 3/4 cup vinegar
- 3/4 cup water
- 1 teaspoon salt
- 1 clove garlic
- freshly ground pepper
- pinch of sugar (optional)
Instructions
- In a saucepan over medium heat, combine 3/4 cup vinegar, 3/4 cup water, 1 teaspoon salt, and a pinch of sugar (optional). Bring to a light boil or until all of the salt is dissolved.
- Chop up the red onion (you can peel and discard the outer skin). I cut it into quarters and then slice lengthwise.
- Give the slices a quick toss and then stuff them in a pint-sized glass jar. Add the vinegar mixture along with 1 garlic clove chopped in half and some freshly ground pepper (or whole peppercorns).
- Let cool on counter for a few minutes. Then cover and store in the refrigerator.
- The pickled onions will have most of their flavor after a few hours of resting in the brine.
Notes
- These pickled onions will keep in the fridge for up to a month.
Nutrition
- Serving Size: 8
Find it online: https://goingmywayz.com/pickled-red-onions/