If there is one thing that you can always find in my fridge, it’s a jar of pickled red onions. They are good for sooo many things! Throw them on bowls, burgers, salads, sandwiches, even eggs! Honestly, there isn’t anything I can think of where pickled red onions wouldn’t make it better. I have tweaked my recipe a couple of times and landed on my favorite way to make them. With just minimal ingredients, you can have yourself a jar in your fridge too and become a pickled red onion addict, just like me!!
Pickled Red Onions
Course: Food RecipesCuisine: AmericanDifficulty: Easy
Servings
20
servingsPrep time
10
minutesIngredients
2-3 2-3 Medium Red Onions
1 Tbsp 1 Pink Peppercorns
*For the Pickling Liquid*
1 cup 1 Apple Cider Vinegar
1 cup 1 Water
2 Tbsp 2 Granulated Sugar
Pinch of Salt
Directions
- To begin, preheat your stovetop to medium heat. In a small sauce pot, add apple cider vinegar, water, sugar and salt. Bring to simmer. Once liquid comes to simmer, remove from heat
- Slice red onions and place in a canning style jar. Sprinkle in 1 Tbsp of pink peppercorns and pour contents of warm pickling liquid over onions
- Allow to cool, place lid on and store in refrigerator for 2-3 weeks.
Notes
- If you can’t find pink peppercorns, regular would work. You also don’t need to use peppercorns, but I like them for added flavor to the pickling liquid.