Description
Bright and tangy, these pickled red onions elevate any dish with their vibrant flavor and crunch. Perfect for tacos, salads, and sandwiches!
Ingredients
Scale
- 2 medium red onions, thinly sliced
- 1 cup distilled white vinegar or apple cider vinegar
- 1 cup filtered water
- 2 tbsp sugar
- 1 tsp sea salt
- 1 tsp whole peppercorns (optional)
- 2 smashed garlic cloves (optional)
Instructions
- Peel and thinly slice red onions to about 1/8 inch thick.
- In a saucepan over medium heat, combine vinegar and water. Stir in sugar and salt until dissolved; bring to a gentle simmer.
- Add smashed garlic cloves and peppercorns to the brine; simmer for an additional 5 minutes.
- Layer sliced onions into clean glass jars. Pour hot brine over them, ensuring all slices are submerged.
- Allow jars to cool at room temperature before sealing with lids. Refrigerate for at least one hour before serving.
Notes
- For a unique twist, substitute white vinegar with apple cider vinegar or add spices like cumin or coriander.
- Add chili flakes if you prefer a spicy kick!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiments
- Method: Pickling
- Cuisine: Mexican
Nutrition
- Serving Size: ¼ cup (about 60g)
- Calories: 25
- Sugar: 4g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg