PICKLED RED ONIONS {QUICK}
Add some deliciousness to any recipe with these quick pickled onions. Pickled red onions are great on tacos, on avocado toast, on burgers and sandwiches, with meat - just about all the time, they're a tasty addition!
Servings 1 QUART
Calories 29kcal
Ingredients
- 1 cup red wine vinegar
- 1 cup water
- ⅓ cup sugar
- 5 whole peppercorns
- 4 whole cloves
- ¼ teaspoon mustard seeds
- Large pinch salt
- 1 large red onion sliced
- 1 bay leaf
Instructions
- Add the vinegar, water, and sugar to a large saucepan. Turn the heat to medium-high. Stir to dissolve the sugar, then add the peppercorns, cloves, mustard seed, and salt. Let simmer for 5 minutes.
- Stir in the sliced onion. Simmer for one more minute. Remove from the heat. Add the bay leaf and cover with a lid. Let cool for 15 minutes.
- Transfer the onions to a mason jar or an airtight container. Let cool 5 more minutes. Secure the lid and refrigerate until completely chilled, 3 to 5 hours. Discard any large or whole spices before serving.
Notes
Pickled onions are fine to eat as long as you don't see mold. They will soften over time, so they're most delicious within 1-2 weeks of making them.
Nutrition
Calories: 29kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 6mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg