This recipe is straightforward, sweet, tangy, and, most importantly, does not require you to wait overnight. After pickling these red onions, they turn a beautiful bright pink color. They can be used to top tacos, salads, sandwiches, burritos, and more!
1. Slice the red onion into half-moons as thin as you can.
2. Pack the sliced onion into a 16 oz Mason jar. (If you are using sliced garlic and/or peppercorns, add them here.)
3. Heat vinegar, water, sugar, and salt until boiling in a small saucepan until the sugar dissolves, about 2 minutes.
4. Cover the onions with the water/vinegar mixture. Cover the Mason jar and let rest for 30 minutes to 1 hour. Enjoy or store in the refrigerator for up to 4 weeks.
Optional Ingredients: 2 cloves garlic (peeled and sliced), 1 teaspoon mixed peppercorns
Per Serving: 31 Calories, 6g Carbs, 0.2g Protein, 0g Saturated Fat, 313mg Sodium, 4.7g Sugar
This recipe was adapted and modified from loveandlemons.com