My?Pickled Red Onions?are made with just?5 ingredients?and?10 minutes?of prep. They can be served on the table to accompany any breakfast, lunch, or dinner! Or, you can just eat them straight out of the jar.
Prep Time5minutes?mins
Cook Time5minutes?mins
Refrigerate1hour?hr
Total Time1hour?hr?10minutes?mins
Course:?Condiment
Cuisine:?American
Keyword:?pickled onions
?
¿ªÔÆÌåÓýs:?8
?
Calories:?22kcal
?
Author:?Joanna Cismaru
Equipment
1-Quart Saucepan
Ingredients
1?red onion?sliced thin
1?cup?white vinegar
1?teaspoon?whole peppercorns
2?cloves?garlic?crushed
1?tablespoon?salt
1 ??tablespoon?sugar
Instructions
Cut the onion in half and slice it into thin strips. Add all the onion into a mason jar.
Add the vinegar, peppercorns, garlic, salt, and sugar to a small saucepan over medium heat. Stir occasionally until the sugar and salt dissolve. Let the mixture come to a simmer, then remove from the heat.
Pour the vinegar mixture into the jar over the sliced onion. Screw the lid onto the jar and refrigerate for at least one hour before serving.
Notes
I like my pickled onions to have a more vinegary flavor. You can add more sugar, up to 3 tbsp in total, if you prefer sweeter pickled onion.
Keep your pickled onions sealed in a jar stored in the fridge. They'll last you 2 weeks.
