Ingredients
Scale
- 1 large red onion (thinly sliced)
- 1 cup white vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt (or 2 teaspoons fine sea salt)
- 1 cup cold water
Instructions
- Slice the red onions thinly; a mandolin works great for even slices.
- Transfer the sliced onions to a mason jar.
- In a small saucepan, mix the vinegar, sugar, and salt. Heat on medium while whisking until the sugar dissolves.
- Remove the saucepan from the heat and stir in the cold water.
- Pour the mixture over the onions in the jar.
- Use a fork or spoon to push down the onions, ensuring they are fully submerged in the brine.
- Seal the jar with the lid and refrigerate for at least 1 hour. Enjoy!
Notes
Pickled red onions can be stored in the refrigerator for up to two weeks. Use a clean spoon to remove onions to avoid contamination.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 30
- Sugar: 6g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg