Quick Pickled Red Onions
These Quick Pickled Red Onions only require 4 ingredients, don't require you to boil vinegar, and are ready to eat in 30 minutes! They are delicious on anything from tacos and burgers to salads and grain bowls.
Servings: 2 Cups
Calories: 5kcal
Cost: $2
Equipment
- 1 Chefs Knife
- 1 Cutting Board
- 1 16-Ounce Heat-Safe Container
- Measuring Cups and Spoons
Ingredients
- ½ Cup Hot Water
- 1 ¾ teaspoon Kosher Salt
- 1 teaspoon Granulated Sugar
- ¼ teaspoon Ground Black Pepper
- ½ Cup White Vinegar
- 1 Large Red Onion, halved and thinly sliced. see note
Instructions
- In a 16-ounce heat-safe container with a tight-filling lid, combine hot water, kosher salt, sugar, and black pepper. Stir until the sugar and salt are dissolved, then add the white vinegar.½ Cup Hot Water, 1 ¾ teaspoon Kosher Salt, 1 teaspoon Granulated Sugar, ¼ teaspoon Ground Black Pepper, ½ Cup White Vinegar
- Add the thinly sliced red onions to the jar, packing them down as tightly as you can until the brine comes to the top. If your onion was really big, you may have a few leftover onion slices that can't fit into the jar.1 Large Red Onion, halved and thinly sliced.
- Place the lid on the jar and place the jar into the refrigeraator for at least 30 minutes before enjoying.
Notes
The thinner you slice the red onions, the faster the pickles will be ready to eat! So, slice them as thinly as you can. I use a chef's knife for this, but if you have a mandolin, you can also use that.
Nutrition
Serving: 2tablespoon | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.01g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 255mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg