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–+ servings

Pickled Red Onion

A tangy and vibrant condiment that adds flavor and color to a variety of dishes.
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Prep Time 10 minutes
Total Time 24 minutes
Servings: 4 servings
Course: Condiment, Side
Cuisine: American, Mexican
Calories: 20
Ingredients Method Nutrition Notes

Ingredients
  

Pickling Solution
  • 1 cup white vinegar or apple cider vinegar
  • 1 cup water
  • 1 tablespoon sugar adjust to taste
  • 1 tablespoon salt kosher or sea salt
Onion
  • 1 large red onion thinly sliced
Spices (optional)
  • 1 teaspoon black peppercorns for added flavor
  • 1 teaspoon coriander seeds for added flavor

Method
 

Prepare the Pickling Solution
  1. In a saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat until the sugar and salt dissolve.
Combine Ingredients
  1. Place the sliced red onion in a clean mason jar. If using, add the black peppercorns, coriander seeds, and bay leaf.
Pickle the Onions
  1. Pour the hot pickling solution over the onions in the jar, ensuring they are fully submerged. Let it cool to room temperature.
Refrigerate
  1. Seal the jar and refrigerate for at least 1 hour before using. For best flavor, let it pickle for 24 hours.

Nutrition

Serving: 1servingCalories: 20kcalCarbohydrates: 5gSodium: 300mgPotassium: 50mgSugar: 1gVitamin C: 1mgCalcium: 1mg

Notes

Pickled red onions can last up to 2 weeks in the refrigerator. They are great on tacos, salads, and sandwiches.

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