Pickled Red Onions
Pickled red onions are the tangy, crunchy topping that can instantly brighten up tacos, salads, sandwiches, and more. With just a few simple ingredients, you’ll have a batch ready in no time, perfect for adding a zesty twist to any meal!
Servings: 8
Equipment
Ingredients
- 1 medium red onion
- ½ cup white vinegar
- 2 tablespoons white sugar (depending on preference go up to 1/4 cup sugar)
- 6 black peppercorns
- water to fill the jar
Instructions
- Using the food processor with the fine slicing blade, or a mandolin, slice the red onion finely. If needed you can use a knife, just ensure you are slicing as thin as possible.
- Add the onions to a jar (I typically use a 16 ounce Ball Jar).
- Pour the white vinegar over the top of the onions.
- Add the sugar and peppercorns. Then pour in water until the jar is filled.
- Tighten the lid, and then shake the jar to combine the ingredients.
- Place in the refrigerator and allow to sit for 1 hour before enjoying. These can be stored in the refrigerator for up to two weeks.
Notes
Onion Thickness: The thicker your slices of onion the longer they will need to sit for the vinegar to get all the way through the onion for flavoring.
Storage: Store pickled onions in a sealed container in the refrigerator for up to 2 weeks.
Canning: This is not a canning recipe. These do need to be stored in the refrigerator. Please follow a verified canning recipe if that is what you are looking for.
Nutrition
Calories: 20kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.001g | Sodium: 1mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.04mg