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How to Pickle Red Onion
Anna Kate
Pickled Red Onion is an excellent topper to salads, tacos, burgers and so much more! Knowing how to quick pickle vegetables is an easy way to get a delicious topping in 10 minutes or less.
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Servings
1
onion
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Equipment
32-ounce Mason Jars
Canning Funnel
Ingredients
1x
2x
3x
1
large red onion
1
c.
apple cider vinegar
½
c.
red wine vinegar
¼
c.
sugar
1
teaspoon
kosher salt
3-5
peppercorns
pinch
red pepper flakes
2
cloves
garlic
(minced)
Instructions
Slice the top and bottom off of the onion, then slice in half again from top to bottom, and toss the outer peel.
Then, cut side down, slice each half in ¼ inch pieces.
In a medium saucepan, add the vinegars, sugar, garlic, red pepper flakes, and salt. Bring to a boil until sugar dissolves.
Add sliced red onion and stir. Continue to cook over medium-high heat for about 5 minutes.
Remove from heat and let mixture rest until cool.
Add the onions to a Mason Jar with tongs.
Using a funnel, carefully more liquid into the jar, and add peppercorns.
Place the lid on the jar and place in the fridge for at least 1 hour before serving. Overnight is even better!
Notes
Please read the entire post for details, tips, and more!
Nutrition
Serving:
1
grams
Calories:
27
kcal
Carbohydrates:
5
g
Sodium:
196
mg
Sugar:
5
g