Description
An easy, step-by-step tutorial that teaches you how to make the best quick-pickled onions! Easy and delicious!
Ingredients
Scale
- 1 large red onion, thinly sliced
- 1/4 cup water
- 2 tablespoons red wine vinegar
- 2 tablespoons white vinegar
- 1/2 cup apple cider vinegar
- 1/2 teaspoon kosher salt
- *optional add-ins: 1-2 garlic cloves (smashed), 5-7 whole black peppercorns, 1 small bay leaf
Instructions
- Place thinly sliced onions into a mason jar or small bowl, if using right away.
- Add water, red wine vinegar, white vinegar, apple cider vinegar, salt, garlic, black peppercorn and bay leaf to a small saucepan.
- Bring to a simmer over medium-high heat and then pour pickling liquid into the same jar as onions while still hot (make sure the peppercorns, garlic and bay leaf make it into the jar as well).
- Let sit 30 minutes (careful it will be hot).
- Use immediately or cover and store in the refrigerator for later use.
Notes
- *Optional Add Ins: I have tested this SO many times without adding the garlic, black peppercorns and bay leaf … and I can’t tell the difference. So, feel free to add them if you want, but it will turn out just fine without them!
- Sweetness: if you want to add a touch of sweetness you can easily add in about 1-2 tablespoons of coconut sugar or honey.
- Serving Suggestions: these are great on gyro bowls, chicken salad, or salmon salad!
- Storage: store in a sealed, airtight container in the refrigerator for up to 3 weeks.
- Different Vinegars: why so many different vinegars – after testing, we really like the increased depth of flavor that resulted from using a combination of vinegar!
Nutrition
- Serving Size:
- Calories: 7
- Sugar: 0.3 g
- Sodium: 32 mg
- Fat: 0 g
- Carbohydrates: 1.2 g
- Protein: 0.2 g
- Cholesterol: 0 mg