How To Make Pickled Red Onions In Minutes!

Ingredients

• 1 large Red Onion (thinly sliced into rings or half‑moons)
• 1/2 cup Apple Cider Vinegar (unfiltered, raw preferred for flavor)
• 1/2 cup Water (room temperature)
• 1 tablespoon Granulated Sugar (balances acidity)
• 1 teaspoon Salt (preferably kosher or sea salt)
• 1/2 teaspoon Black Peppercorns (whole, for subtle spice)
• 1/2 teaspoon Mustard Seeds (optional, adds texture)

Instructions

1. Slice the Onion

   Trim the root end off the red onion, halve it, and slice into thin rings or half‑moon pieces about 1‑2 mm thick.

   Time: PT5M

2. Prepare the Brine

   In a small saucepan combine the apple cider vinegar, water, sugar, salt, peppercorns, and mustard seeds. Stir and bring to a gentle boil, stirring until sugar and salt dissolve.

   Time: PT5M

   Temperature: Medium heat

3. Pack the Onions

   Place the sliced onions tightly into the clean glass jar, leaving about 1 cm of headspace at the top.

   Time: PT2M

4. Add the Hot Brine

   Carefully pour the hot brine over the onions, ensuring they are fully submerged. Tap the jar gently to release any trapped bubbles.

   Time: PT2M

5. Cool and Refrigerate

   Let the jar sit at room temperature for about 10 minutes, then seal with the lid and transfer to the refrigerator. The onions are ready to eat after 15‑20 minutes, but develop more flavor after a few hours.

   Time: PT10M

Nutrition Facts

Calories

15

Protein

0 g

Carbohydrates

4 g

Fat

0 g

Fiber

1 g