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35 min serves 8-10

Pickled Red Onions

We use the same brine recipe for our pickled red onions that we use for our pickled jalapeños. These super easy tart and tasty onions will keep, refrigerated, for about 6 weeks.
Pickled Red Onions

ACTIVE: 5 min. PASSIVE: 30 min. DIFFICULTY Easy

35 min serves 8-10
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Ingredients:

  • 1 C white vinegar (nothing fancy here, just plain ‘ol white vinegar)
  • 1 C water
  • 2 T cane sugar
  • 1 T kosher or sea salt
  • 2 medium red onions, peeled, halved (cut vertically through the stem end) and sliced thin
  1. Combine the vinegar, water, sugar and salt in a medium sauce pan and bring to a boil over medium high heat.
  2. Add the red onion slices, stir, and remove from heat.
  3. Let the onions cool in the brine for about 30 minutes. Pour onions and brine in to a glass jar with a lid. Place in fridge for 1 hour before using.

Instructions

show nutrition +

Amount per 37g

  • 8-10g

    1 serving

  • 15kcal

    Calories

  • .45g

    Protein

  • 351mg

    Sodium

  • .3g

    Fiber

  • .05g

    Fat

  • 3.17g

    Carbohydrates

  • 2.19g

    Sugar

Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Jennifer Borchardt