Quick Pickled Red Onions
All you need is 15 minutes to make tangy pickled onions for burgers, grain bowls, salads, and more!
Ingredients
- 1 medium red onion peeled, halved, and sliced thin
- 3/4 cup apple cider vinegar can sub white vinegar
- 1/2 cup water
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
Equipment
- 1 mason jar quart size mason jar
Instructions
- Slice the onions as thinly as possible and place them in a quart-size mason jar. If you don't have a mason jar, you can use a medium-size bowl or storage container.
- Add the vinegar, water, sugar, and salt to a small saucepan. Place over high heat and bring just to a boil.
- Carefully pour the liquid over the onions. Press the onions down with a spoon to make sure they're submerged in the vinegar liquid.
- Let the onions sit at room temp for 15 minutes, then enjoy!
- To store, place the lid on the jar and keep your quick pickled onions in the fridge for up to 2 weeks. Make sure the onions stay submerged in the liquid.
Nutrition Facts
Serving: 2tablespoons, Calories: 14kcal, Carbohydrates: 2g, Protein: 0.2g, Fat: 0.02g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.003g, Monounsaturated Fat: 0.001g, Sodium: 293mg, Potassium: 37mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 0.3IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 0.1mg