Easy Pickled Red Onions Recipe

Ingredients

• 2 medium Red Onion (sliced thinly)
• 1.5 cup White Vinegar (regular distilled white vinegar)
• 0.5 cup Hot Water (just boiled)
• 2 tablespoon Kosher Salt (fine grain)
• 2 tablespoon Granulated Sugar (regular white sugar)
• 1 large Jalapeño Pepper (sliced into rings for one jar)
• 1 tablespoon Crushed Red Pepper Flakes (for one jar)
• 1 tablespoon Whole Black Peppercorns (for one jar)
• 3 Mason Jar (16 oz) (with lid, sterilized)

Instructions

1. Slice the onions

   Trim the root and stem off each red onion, halve them, then slice cross‑wise into thin, uniform rings (about 1‑2 mm thick).

   Time: PT5M

2. Blanch the onions in hot water

   Place the sliced onions in a colander set over a pan. Bring ½ cup of water to a boil, then pour the hot water over the onions and let sit for 1½ minutes, stirring once.

   Time: PT2M

   Temperature: 180°F

3. Prepare the brine

   In a bowl combine the hot water (from step 2), 1½ cups white vinegar, 2 Tbsp kosher salt, and 2 Tbsp sugar. Stir until salt and sugar dissolve completely.

   Time: PT2M

4. Distribute onions into jars

   Divide the blanched onions evenly among the three sterilized mason jars, packing them loosely but fully.

   Time: PT3M

5. Add flavor variations

   To Jar 1 add sliced jalapeño rings; to Jar 2 add 1 Tbsp crushed red pepper flakes; to Jar 3 add 1 Tbsp whole black peppercorns.

   Time: PT2M

6. Pour brine and seal

   Pour the prepared brine over the onions in each jar, ensuring the onions are fully submerged. Seal each jar tightly and give a good shake to mix.

   Time: PT1M

7. Refrigerate to develop flavor

   Place the sealed jars in the refrigerator and let sit overnight (at least 8 hours) before using.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

20

Protein

0.5 g

Carbohydrates

5 g

Fat

0 g

Fiber

1 g