Pickled red onions are easy to make and add a zesty crunch to tacos, salads, sandwiches, or whatever you put them on. Keep some in the fridge at all times!
Preparation Time
5 mins
Cooking Time
10 mins
Total Time
15 mins
Calories
15 Calories
Recipe Instructions
Step 1
Stuff onion slices into a sterilized 1-pint Mason jar. Pour boiling water over onions to fill the jar; let rest for 10 seconds. Hold a mesh strainer over the jar to keep onions in place, then drain water. Repeat twice more to cook onions slightly.
Step 2
Mix vinegar, salt, and sugar together in a bowl until salt and sugar are dissolved. Add peppercorns. Pour vinegar solution over onions. Seal the jar and shake well.
Step 3
Refrigerate until flavor develops, at least 1 hour or longer, before serving. Keep refrigerated.
Step 4
Bring 3 to 4 cups of water to a boil in a saucepan.
Ingredients
1 teaspoon white sugar
1 teaspoon sea salt
5 black peppercorns
0.75 cup white wine vinegar
2 medium red onions, thinly sliced into half-moons
