Description
This recipe for quick pickled red onions delivers irresistible flavor with simple ingredients and easy prep. Perfect for adding a tangy crunch to salads, tacos, or sandwiches!
Ingredients
Scale
- 2 large red onions, very thinly sliced (about 4 to 5 cups sliced)
- 2 cups (480 ml) apple cider vinegar
- 1 cup (240 ml) water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
- 4 cloves garlic, smashed
- ½ teaspoon red pepper flakes, optional
Instructions
- Thinly slice the red onions, packing them tightly into a clean 2-quart glass jar (or divide them between two quart jars or four pint jars).
- In a small saucepan or microwave-safe bowl, mix the apple cider vinegar, water, sugar, salt, black peppercorns, smashed garlic, and red pepper flakes if desired. Heat until sugar and salt dissolve, about 1-2 minutes on the stovetop or 30-45 seconds in the microwave. Stir well but do not let it boil.
- Pour the warm brine over the onions ensuring they are fully submerged. Push them down with a spoon or chopstick if necessary.
- Allow the jar to cool to room temperature for about 20-30 minutes, then seal and refrigerate.
- The onions are ready to enjoy after 15-30 minutes of chilling, but will taste best if left for a few hours or overnight.
Notes
For an added kick, include more red pepper flakes according to your heat preference.
These pickled onions can last for up to two weeks in the refrigerator.
Experiment with different types of vinegar for unique flavors.
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 5g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg