Quick Pickled Red Onions

Pickled red onions add a sweet tangy bite to any foods they top as well as a beautiful pink color. These refridgerator pickles are fast to make and can be eaten as early as 30 minutes after making!

The longer the onions soak the more flavorful they become as well as softer.

Course Condiment

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 2

Total Time 35

Servings

Calories 14kcal

Author Toni Dash

Ingredients

1 medium Red Onion
1 cup Apple Cider Vinegar
1 ½ teaspoon Kosher Salt
1 tablespoon Granulated Sugar
1 Garlic Clove
1 teaspoon Black Peppercorns
1 16-ounce (.5 liter) Glass Jar with lid

Instructions

Peel and slice the onion (across the onion) with a knife or mandoline. Slice thickness may be paper thin to 1/4-inch thick based on preference.
In a small sauce pan over medium heat, combine the vinegar, salt and sugar, stirring just until the salt and sugar dissolve (1-2 minutes). Remove from heat and add the garlic clove and peppercorns.
Place sliced onions in a glass jar, pour brine over the onions, seal and place in the refrigerator for minimum 30 minutes before eating. The onions may be stored in the refridgerator, sealed, up to several weeks.

Video

Notes

Using a mandoline slicer is recommended. It cuts onion slices to a uniform size and quickly.

Onions can be stored in the refrigerator for two weeks if not longer.

Nutrition