Quick Pickled Red Onions

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These quick pickled onions are a staple in our refrigerator and a cinch to make. Tossed on salads, in bowl meals, and tucked in lavash wraps, they add flavor and crunch to nearly any meal.

Servings: pint

Calories: 140kcal

Author: Christina Shoup

Ingredients

1 cup apple cider vinegar
1 cup water
2 tsp sugar
2 tsp kosher salt
1 large red onion, thinly sliced
6 whole peppercorn
1 bay leaf
pinch red pepper chili flakes options

Instructions

in a medium saucepan over high heat, add the vinegar, water, sugar and salt and bring to a boil.
Add sliced onion, bay leaf, peppercorn and chili flake, if using, to a heatproof bowl or mason jar.
When the pickling liquid comes to a boil, carefully pour over the onions. Make sure all the onions are covered by using a spoon to push any onions down into the liquid. Repeat as needed as the onions begin to pickle. Cover and refrigerate about 30 minutes. They are ready to eat once the onions turn bright pink.

Notes

Pickled onions can be kept in the refrigerator for about 2 weeks.

Nutrition