Quick Pickled Red Onions
Sweet, tangy and crunchy pickled red onions.
Servings 12
Calories 61kcal
Ingredients
- 2 large red onions
- 2 cups white vinegar
- 2 cups water
- ½ cup sugar
- 2 tbsp Kosher salt
- 1 tbsp honey
- 12 cloves garlic peeled
- 2 tbsp black peppercorns
Instructions
- Peel and thinly slice red onions with a knife or mandolin.
- Into each mason jar, add 1 sliced onion, 1 tablespoon of black peppercorns and 6 cloves of garlic.
- In a pot, bring water, white vinegar, sugar, salt and honey to a boil and turn off the heat. Stir to combine, and make sure the salt and sugar has dissolved.
- Let the mixture cool down for a few minutes and then fill each mason jar with the pickling liquid. Secure the lid onto each jar and refrigerate.
- Onions can be eaten after an hour but best after 24 hours. Store in regrigerater.
Notes
Vinegar - I used white vinegar, but you could also use apple cider, red wine, or even rice wine vinegar for an Asian style.
Nutrition
Calories: 61kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 295mg | Potassium: 63mg | Fiber: 1g | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 0.3mg