Quick-Pickled Red Onions
These Quick-pickled Red Onions are one of the easiest things you can make, but they completely transform a dish. With just a handful of simple ingredients and a few minutes of prep, you get a tangy topping that adds so much flavor and brightness to anything you put it on.
Equipment
- Quart-sized mason jar
- Mandoline slicer
Ingredients
- 1 large red onion
- 1 cup water
- 1 cup vinegar
- 1 tablespoon honey
- 1 teaspoon salt
Instructions
- In a small saucepan, add the water, vinegar, salt, and honey. Stir together and bring to a simmer.1 cup water, 1 cup vinegar, 1 tablespoon honey, 1 teaspoon salt
- As the liquid heats, slice the onions. I prefer to use a mandoline slicer to get thin slices, but you can also use a sharp knife and cut the onion thinly.1 large red onion
- Add the sliced onions to a quart-sized mason jar.
- After the liquid comes to a simmer, remove from the heat and pour over the onions.
- Leave the onions on the counter until they reach room temperature, and then store in the fridge for 2-3 weeks.
Notes
- Be sure to use a heat-safe container when making the pickled onions because you are pouring the hot brine over the onions. I find a quart mason jar to be the perfect size to fit the sliced onions and the brine.
- The onions are best the next day to give them time to soften and pick up all of the flavor from the vinegar, but if you are in a pinch they are still yummy right away.
Nutrition
Serving: 1servingCalories: 13kcalCarbohydrates: 2gProtein: 0.1gFat: 0.01gSaturated Fat: 0.004gPolyunsaturated Fat: 0.002gMonounsaturated Fat: 0.001gSodium: 196mgPotassium: 15mgFiber: 0.2gSugar: 2gVitamin A: 0.2IUVitamin C: 1mgCalcium: 4mgIron: 0.04mg
Nutrition facts are automatically calculated and are only estimates.
Tried this recipe?Let me know how it was!
