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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! 

Yield
6 Servings
Preparation time
20 minutes
Cooking time
0 minutes
Total time
20 minutes
Ingredients
1 small red onion
1 C white vinegar (or apple cider vinegar)
2 Tbsp white sugar
1 C water
1 1/2 tsp kosher salt
Instructions

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. 

Notes

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

Source

This recipe was adapted and modified from loveandlemons.com