Pickled Red Onions
These pickled red onions are packed with flavor and tang, and will add a delicious zip to any taco, salad, or sandwich.
Prep Time5 minutes mins
Cook Time0 minutes mins
Refrigeration Time8 hours hrs
Total Time8 hours hrs 5 minutes mins
Course: Salad
Cuisine: Mexican/Spanish
Keyword: pickled red onions
Servings: 12
Calories: 9kcal
Author: Kelsey Crist
Place the sliced red onion into a glass jar with a lid.
In a separate bowl, mix together the vinegars, sugar, and salt. Pour warm water over the top. Mix until all the salt and sugar dissolve.
Pour over the onions until they are all covered.
Place the lid on the jar. Give the jar a little shake to make sure all the onions are coated with liquid.
Refrigerate the jar overnight, or until the onions turn pink.
To make pickled red onions quicker:
- Mix the vinegar, salt, sugar, and water in a small sauce pan and bring to a simmer, but not a full boil.
- Pour it over the onions and let them sit on the counter for 30 minutes.
- Store any leftovers in the fridge.
Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 293mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg