Quick Pickled Red Onions Recipe
This is such a simple recipe and the perfect accompaniment to Mexican and Caribbean meals. The pungent heat from the red onion dissipates overnight into a sweet crunch and a vibrant pink color. Its flavor is as bright as its appearance.
Servings: 1 quart
- 1 red onion thinly sliced
- 2 cup water
- 1 cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
Whisk vinegar and seasonings with 2 cups of water until fully dissolved.
Place onion slices in a container and add liquid until covered. 1 quart mason jars work perfectly for this.
Let sit for at least 1 hour, but it is best if left in the fridge overnight.
Calories: 187kcal | Carbohydrates: 36g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7018mg | Potassium: 335mg | Fiber: 2g | Sugar: 30g | Vitamin C: 8mg | Calcium: 57mg | Iron: 1mg