Course: Side Dish
Cuisine: American
Keyword: pickled red onions
Prep Time: 15 minutes minutes
pickling time: 6 hours hours
Total Time: 12 hours hours
Servings: 8 servings
Calories: 20kcal
Print Recipe
- 1 red onion large
- 1 cup white vinegar
- 1 1/2 Tbsp white sugar
- 1 Tbsp kosher salt
- 1/2 tsp black pepper ground
Peel the onion and cut it in half lengthwise. Slice very thin. Sprinkle ground black pepper over the sliced onions. Pack into a pint jar tightly but without crushing.
Pour the vinegar in a medium bowl. Add the salt and the sugar and whisk until dissolved. Pour the vinegar in the jar to the top. Discard any leftovers.
Cover and let stand at room temperature for 4-6 hours or overnight, then refrigerate for up to 2-3 weeks. The onions are ready for consumption after only a few hours but only get better over time.
Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 873mg | Potassium: 20mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg