Every way of making pink pickled onions, the greatest condiment

Ingredients

• 1 medium Red Onion (peeled, sliced into thin longitudinal wedges)
• 350 ml White Distilled Vinegar (unfiltered, food‑grade)
• 1 tsp Granulated Sugar (optional for slight sweetness)
• 0.25 tsp Kosher Salt (pinch for flavor balance)

Instructions

1. Slice the Onion

   Trim the root and stem ends, cut the onion in half lengthwise, peel, then slice each half into thin longitudinal wedges, leaving the base intact so the pieces stay together.

   Time: PT5M

2. Prepare the Brine

   In a measuring cup combine 350 ml white distilled vinegar, ¼ tsp kosher salt and 1 tsp granulated sugar. Stir until the salt and sugar dissolve completely.

   Time: PT3M

3. Combine Onion and Brine

   Place the sliced onion wedges in the glass jar. Pour the brine over the onions, ensuring they are fully submerged. Seal the jar tightly.

   Time: PT0M

4. Refrigerate

   Put the sealed jar in the refrigerator. Let the onions sit for at least 2 days for full pink color and mellow flavor; they improve up to 5 days.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

15

Protein

0 g

Carbohydrates

4 g

Fat

0 g

Fiber

0.5 g