Quick Pickled Red Onions
Quick-Pickled Red Onions bring a tangy pop of flavor and bright color to any sandwich, bowl, or salad, turning it into classy bistro fare.
Ingredients
- 1½ Teaspoons Pickling Spice
- 3 Large Red Onions Peeled and Thinly Sliced
- 1 ½ Cups White Vinegar
- ½ Cup Water
- ¼ Cup White Granulated Sugar
- 1½ Teaspoons Salt
Instructions
- Prepare the jars. Wash 3 half-pint jars (1 cup each) well with hot sudsy water, rinse, and fill each jar with boiling water. Discard the water.
- Combine in the jar. Add ½ teaspoon of pickling spice to each half-pint jar. Pack the thinly sliced red onions into the 3 jars.1½ Teaspoons Pickling Spice, 3 Large Red Onions
- Make the pickling solution. In a medium saucepan bring to a boil over medium-high heat the vinegar, water, sugar, and salt. Reduce heat and simmer for 1 minute.1 ½ Cups White Vinegar, ½ Cup Water, ¼ Cup White Granulated Sugar, 1½ Teaspoons Salt
- Pickle. Pour the hot pickling liquid over the onions in the jars. Screw on the lid and shake each jar. Let the onions pickle for 30 minutes.
- Serve. Serve and enjoy immediately or refrigerate the jars of pickled onions for up to three weeks.
Notes
My Top Tips
♡ CLEAN. Make sure that all of your equipment and especially the jars and lids are clean. Rinse the jars and soak the lids in boiling water.
♡ Be creative and have fun. Try adding your own twist to these pickles. Add sliced peppers or chiles to make them spicy.
Make-Ahead & Storage
These pickles can be made and served within 45 minutes and stored in a jar with a lid in the refrigerator for up to 3 weeks.
Nutrition
Calories: 22kcal | Carbohydrates: 4g | Protein: 0.01g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 292mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.03mg
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