Pickled Red Onions
- Level: Easy
- Yield: 1 pint
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 55
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 339
- Total: 8 hr 10 min
- Active: 10 min
Ingredients
1 to 2 medium red onions, thinly sliced into half moons
1 sprig fresh thyme or oregano
1/2 cup apple cider vinegar (5% acidity)
1 teaspoon sugar
1 teaspoon kosher salt
Directions
Special equipment:
Sterilized glass container with a tight lid, such as a pint canning jar- Bring a medium pot of water to a rolling boil. Add the onions and cook for 30 seconds, then drain in a colander. Let cool slightly, then transfer to a sterilized glass container with a tight lid, such as a pint canning jar. Add the thyme. You want to make sure there is enough headroom at the top of the jar so that the vinegar solution can cover the onions.
- In a second medium pot, combine the vinegar, sugar and salt. Bring to a boil and stir until the sugar and salt are dissolved, 1 to 2 minutes.
- Pour the vinegar mixture over the onions in the jars, making sure the onions are completely submerged. Let cool slightly.
- Cover and refrigerate until the onions turn pink and are seasoned throughout, at least 8 hours. Drain the onions and serve. The onions can be refrigerated in the pickling liquid for up to 2 weeks.