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!
- Portions
- 16, 2 cups
- Préparation
- 5 min
- Cuisson
- 10 min
- Total
- 105 min
Ingrédients
Liste de courses
Nutrition
| Calories | 8 kcal |
|---|---|
| Glucides | 1 g |
| Cholestérol | 0 mg |
| Fibres | 0 g |
| Protéines | 0 g |
| Lipides | 0 g |
| Graisses saturées | 0 g |
| Sodium | 133 mg |
| Sucre | 1 g |
Étapes
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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