Pickled Red Onions
Pickled red onions are easy to make and add a zesty crunch to tacos, salads, sandwiches, or whatever you put them on. Keep some in the fridge at all times!
- Portionen
- 16, 2 cups
- Vorbereitung
- 5 Min.
- Kochen
- 10 Min.
- Gesamt
- 105 Min.
Zutaten
Einkaufsliste
Nährwerte
| Kalorien | 8 kcal |
|---|---|
| Kohlenhydrate | 1 g |
| Cholesterin | 0 mg |
| Ballaststoffe | 0 g |
| Protein | 0 g |
| Fett | 0 g |
| Gesättigte Fettsäuren | 0 g |
| Natrium | 133 mg |
| Zucker | 1 g |
Schritte
Gather all ingredients.
Pack onion slices into a sterilized 1-pint jar.
Combine vinegar, salt, sugar, and peppercorns together in a small saucepan; bring to a boil over medium-high heat.
Carefully pour brine solution over onions to fill the jar; let stand, uncovered, for 30 minutes.
Seal the jar with a tight-fitting lid and shake well. Refrigerate until flavor develops, at least 1 hour or up to 2 weeks, before serving. Keep refrigerated.
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