Description
These vibrant pickled red onions are crunchy, tangy, and made without any added sugar. They are the perfect condiment for tacos, salads, and sandwiches.
Ingredients
- 2 teaspoons Diamond Crystal kosher salt
- 6 whole peppercorns
- 1 1/2 cups water
- 4 dried bay leaves
- 1 large red onion
- 1 cup distilled white vinegar
Instructions
- Peel the red onion and slice it into thin rings, approximately 1/8-inch thick. Separate the rings and pack them tightly into a heat-proof glass jar, such as a 1-quart mason jar.
- In a small saucepan, combine the water, distilled white vinegar, kosher salt, bay leaves, and peppercorns. Place over high heat and bring to a boil, stirring until the salt is fully dissolved.
- Remove the saucepan from the heat and let it cool for about 5 minutes. Pour the warm brine over the onions, ensuring they are fully submerged. Seal the jar and let it sit at room temperature for 2 hours before serving or refrigerating.
Notes
You can substitute white vinegar with red wine vinegar for a slightly different flavor profile. These will keep in the refrigerator for up to one week.
- Prep Time: 12 min
- Resting Time: 2 hr
- Cook Time: 8 min
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 15
- Sugar: 2g
- Sodium: 285mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: pickled red onions, easy pickle recipe, condiment, burger topping, no sugar pickled onions