Description

Pickled red onions are a simple yet vibrant addition to so many dishes. With their tangy flavor, they bring a delightful burst of color and zest to anything from tacos to salads or sandwiches. They are easy to make and enhance the flavor of any dish.

Ingredients

1 large red onion, thinly sliced

1 cup apple cider vinegar

1/2 cup water

2 tbsp sugar

1 tbsp salt

1 tsp whole black peppercorns

1 tsp mustard seeds

1-2 cloves garlic, peeled and smashed (optional)

1 small dried chili pepper (optional)

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Instructions

Slice the red onion thinly and place the slices into a clean, heatproof jar or bowl.
In a small saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and dried chili pepper (if using). Bring this mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt dissolve.
Once the pickling liquid has boiled, pour it over the sliced onions in the jar. Ensure the onions are fully submerged in the liquid.
Let the onions sit at room temperature for about 15-20 minutes to cool slightly before sealing the jar.
Seal the jar and refrigerate for at least 1 hour before serving. For the best flavor, let them pickle for at least 24 hours.

Notes

Pickled red onions can be stored in the refrigerator for up to 2 weeks.

For a milder version, omit the chili pepper.

If you prefer, substitute apple cider vinegar with white wine or red wine vinegar.

Feel free to experiment with adding spices like coriander seeds, cumin, or cinnamon to the pickling liquid.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Side Dish
Method: Pickling
Cuisine: American

Nutrition

Serving Size: 1/4 cup
Calories: 15
Sugar: 3g
Sodium: 350mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg