Quick-Pickled Red Onions
Learn how to make the best quick-pickled red onions, with a flavorful brine that can be easily adapted to suit your taste! These pickled red onions compliment any meal!
Servings 8 servings
- 1 purple onion large, sliced thin
- 3/4 C water
- 1/2 C apple cider vinegar
- 2 Tbsp sugar
- 1.5. tsp kosher salt
- 2 tsp pickling spice
- 2 sprigs rosemary
Combine the water, apple cider vinegar, sugar, salt and pickling spice in a medium saucepan. Heat on low heat until the sugar and salt are dissolved. Allow to cool.
Place your thinly sliced onions in a pint mason jar. Stuff 2 sprigs of rosemary in the jar.
Pour the water/apple cider vinegar solution over the onions and allow to sit at least one hour at room temperature. Or, cover and place in the refrigerator for a day if not longer.
When covered, they will keep for several weeks in the refigerator.
- Recipe makes 1 pint. Double or triple the recipe for additional pickled onions.
Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 439mg | Potassium: 36mg | Fiber: 1g | Sugar: 4g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg