Quick + Easy Pickled Red Onions (Small Batch)
An easy recipe for quick pickled red onions that makes about one cup.
Ingredients
- 1/2 medium Red Onion thinly sliced (about 1 – 1/2 cups of sliced onion)
- 5 Whole Black Peppercorns
- 1/2 cup Water
- 1/2 cup Apple Cider Vinegar
- 1 tbsp. Granulated Sugar or Maple Syrup
- 1 tsp. Sea Salt or 1 1/2 tsp. Diamond Crystal Kosher Salt
- 1/4 tsp. Crushed Red Pepper optional
Instructions
- Slice the Red Onion. Cut the ends off of the onion (the pointed end and the fuzzy root end). Peel off the outer layer, then cut the onion in half from top to bottom, or from where the pointed top part and the fuzzy bottom part once were. Set one half aside, then use a sharp knife or mandoline to slice one the other half into thin slices, cutting along the natural lines of the onion. Transfer the onion slices to a clean glass jar that is fitted with a lid.
- Toast the Peppercorns. Heat a small or medium-sized saucepan over medium heat. Toss 5 Whole Black Peppercorns into the pan, and toast them for about a minute.
- Make the Brine. Turn the heat beneath the saucepan down to medium-low. Add 1/2 cup Water 1/2 cup Apple Cider Vinegar1 tbsp. Granulated Sugar, 1 tsp. Sea Salt, and 1/4 tsp. Crushed Red Pepper (if using). Bring the liquids to a very gentle simmer, and stir until the salt and sugar are dissolved.
- Briefly Cool the Liquids. Remove the saucepan from the heat. Let the brine cool for about 3-4 minutes.
- Pickle the Onions. Pour the brine into the jar with the sliced onions. Let them rest at room temperature for about thirty minutes (or up to an hour), then use them or store them in the refrigerator.
Nutrition
Serving: 1tbsp.Calories: 6kcalCarbohydrates: 1gProtein: 0.04gFat: 0.01gSaturated Fat: 0.001gPolyunsaturated Fat: 0.001gMonounsaturated Fat: 0.001gSodium: 120mgPotassium: 11mgFiber: 0.1gSugar: 1gVitamin A: 0.1IUVitamin C: 0.3mgCalcium: 2mgIron: 0.02mg
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