Pickled Red Onions
A quick sweet-and-tangy side that adds brightness, crunch, and color to any meal.
Servings: 1 jar
Ingredients
- 2 medium red onions thinly sliced
- 1 cup water
- 1 cup vinegar
- 2 to 3 tablespoons sugar
- 1 teaspoon salt
Instructions
- Peel the red onions and slice them thinly into slivers.
- In a small pot, combine water and vinegar.
- Bring to a boil over medium heat.
- Add sugar and salt, stirring until fully dissolved.
- Turn off the heat.
- Add the sliced onions to the hot liquid.
- Mix so the onions are evenly coated and submerged.
- Let cool completely in the brine.
- Transfer to a clean jar.
- Refrigerate and use as needed.
Notes
Slice onions evenly for consistent texture and better presentation.
Cane vinegar works well, but white vinegar gives a sharper taste.
Start with 2 tablespoons sugar, then adjust based on preference.
Let onions cool fully before bottling to avoid trapped heat.
Flavor improves after a few hours in the fridge.