How to Make Pickled Red Onions
User Reviews
5
-
Prep Time
5 mins
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Total Time
5 mins
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Servings
12
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Calories
12 kcal
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Course
Condiments
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Cuisine
American
How to Make Pickled Red Onions
Description
How to Make Pickled Red Onions features thinly sliced red onions immersed in a pickling liquid made from a combination of apple cider vinegar, white vinegar, sugar, kosher salt, and hot water. This process produces onions that are crisp yet tangy, adding a bright, acidic contrast to many dishes. The vinegar blend helps preserve the onions while balancing their sharpness with subtle sweetness from the sugar. Over time, the onions soften and absorb more flavor, deepening their taste.
The method involves packing the onion slices in a jar or bowl and covering them with the hot vinegar brine to ensure full coverage. Allowing the onions to sit from 30 minutes up to overnight enhances their softness and taste. They remain usable for up to three weeks refrigerated, making them a handy ingredient to brighten salads, sandwiches, or grilled items.
The recipe suggests flexibility in vinegar types, recommending various clear vinegars such as apple cider, distilled white, rice wine, or champagne vinegar, all of which influence the flavor profile slightly. This permits customization based on what’s available or desired in terms of acidity and aroma.
Ingredients
- 1 medium red onion
- 1 cup water hot
- ½ cup apple cider vinegar
- ½ cup white vinegar
- 1 tablespoon sugar
- ½ teaspoon kosher salt
Instructions
- Peel and thinly slice the red onion In rings and pack in a 1-pint jar or add to a bowl.
- Whisk the vinegars, sugar, and salt in the hot water until the sugar dissolves. Pour over the red onion, pushing the onions down so they are covered by the brine. Allow to sit for 30 minutes up to overnight. The longer the brine time the softer and more flavorful the onions will become. Pickled onions will last In the refrigerator for up to 3 weeks.
Notes
- Use any clear vinegar or combination like apple cider, distilled white, rice wine, or champagne vinegar to tailor flavor.
- Pickled onions keep well in the refrigerator for up to three weeks when stored properly.
- Longer soaking times (overnight) result in softer, more flavorful onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 12 kcal
% Daily Value*
| Calories | 12kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 99mg | 4% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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