Quick Pickled Red Onions Recipe

• servings: 2 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

2 red onions

1 teaspoon salt

1 teaspoon sugar

1-2 cups rice vinegar

5 cups water

1-2 cloves garlic

citrus peels (orange, lime, lemon, etc.)

5-10 black peppercorns

1-2 dried red chili

1 jalapeño

Directions

Bring approximately 4-5 cups of water to a boil over high heat. Meanwhile, peel and thinly slice the red onion. Gather any additions you may desire (I added 2 garlic cloves, orange peel, black peppercorn, and dried chilis).

In the container or jar you plan to store the onions, add the salt and sugar and any other additions you may desire. Fill half-way with vinegar and stir to combine.

Place the sliced onions in a fine mesh strainer and slowly pour the boiled water over the onions. Allow the water to fully drain before transferring them to the jar filled with vinegar. Top off the jar with additional rice vinegar and stir gently.

Allow onions to soak for at least 30 minutes to overnight. Keep onions stored in the refrigerator, they are best enjoyed within 2-3 weeks of preparation.

Nutrition

• Calories: 74 kcal
• Sodium: 1170 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 1 g
• Total Sugars: 5 g
• Protein: 1 g