Servings: Makes 1½ cups 1x
Scale
Ingredients
- 1 large red onion
- 1 cup hot water
- ½ cup apple cider vinegar
- 2 teaspoons sugar* (optional)
- 1¼ teaspoons salt
- 10-12 whole peppercorns (optional)
Instructions
- Slice the onion as thin as possible using a knife or mandolin slicer; set aside.
- In a large bowl, combine the hot water, vinegar, sugar (if using), salt, and peppercorns. Stir until the salt and sugar dissolve.
- Add the sliced onions to the bowl of liquid and stir gently. Press down on the sliced onions so they’re submerged in the liquid.
- Cover the bowl with a clean towel or lid. Set aside the onions to rest on the counter at room temperature for 1 hour before serving or transferring the onions and liquid to a jar or small covered container to the fridge for longer storage. The pickled onions will keep in the fridge in a tightly covered container for up to 3 weeks.
Notes
This is a refrigerator-type pickle and not intended for canning. The acidity in this recipe is too low for canning, so store the pickled onions in the refrigerator for up to 3 weeks.
*Omit the sugar for a Whole30 or Paleo-friendly version. Doing so will make for slightly more acidic flavor, but they will still taste delicious.
Nutrition Information
- Serving Size: 2 tablespoons
- Calories: 6
- Fat: 0 g
- (Sat Fat: 0 g)
- Sodium: 85 mg
- Carbohydrate: 1 g
- (Fiber: 0 g
- Sugar: 1 g)
- Protein: 0 g
- Cholesterol: 0 mg