Pickled Red Onion
Tangy, crisp, and delicious, pickled red onions are a snap to make at home. Add them to sandwiches, tacos, and much more!
Servings: 4 (2 cups total)
Calories: 21kcal
Ingredients
- 1 large red onion or 2 small
- ½ cup apple cider vinegar preferably raw and unfiltered
- 2 tablespoons freshly squeezed lemon juice approx. ½ large lemon
- 1½ teaspoons sea salt
- ¼ teaspoons peppercorns
- 1 clove garlic optional
Instructions
- Add all ingredients but the onions to a mason jar and stir well to combine.
- Peel and slice the red onion. *I prefer thin slices, but feel free to do this to your preference.
- Add the red onion slices to the mason jar, pressing them down into the apple cider mixture until they’re submerged. If you need to, top off with a little extra apple cider vinegar until all the onions are covered.
- Stir well or cover the jar with a lid and shake, then set it in the fridge for at least 8 hours. Pickled red onion will stay fresh in the refrigerator for up to 2 weeks.
Notes
- Quick pickled onions: If you need the onions in a hurry, slowly heat the apple cider vinegar before you pour it over the onions. Cover and set on the countertop for one hour.
- To Store: Store in an airtight glass container for up to 2 weeks in the refrigerator.
- Spicy and Sweet: Add a few thin slices of habanero or jalapeño and two orange segments.
- Zesty Garlic: Add 3-4 cloves of garlic.
- Mediterranean: Stir in 1/4 tsp. dried oregano and 1/4 tsp. cumin.
- Mexican: Substitute lime juice instead of lemon juice and a few sprigs of cilantro.
- Thai: Add a dried Kaffir lime leaf or a pinch of kaffir lime powder and a small piece of peeled ginger.
Nutrition
Serving: 0.25cup | Calories: 21kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 875mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 0.2mg
