Description
These quick pickled red onions are perfect for adding a tangy crunch to salads, sandwiches, and tacos.
Ingredients
Scale
- 2 medium red onions, thinly sliced
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup hot honey
- 2 tablespoons honey
- 1 1/2 teaspoons kosher salt
- 1 teaspoon red pepper flakes
- 1 clove garlic, smashed
- 1/2 teaspoon whole black peppercorns (optional)
Instructions
- Prepare the onions by peeling and thinly slicing the red onions into half-moons, then pack them tightly into a clean, heat-safe glass jar.
- Make the brine by adding the apple cider vinegar, water, hot honey, honey, kosher salt, red pepper flakes, garlic clove, and black peppercorns to a small saucepan.
- Heat the brine over medium heat, stirring occasionally, just until the mixture comes to a gentle simmer and the honey and salt are fully dissolved.
- Pour the hot brine carefully over the sliced onions in the jar, pressing the onions down with a spoon so they are fully submerged.
- Let the onions cool at room temperature for 20 to 30 minutes, until they turn bright pink and begin to soften while still holding a bit of crunch.
- Cover the jar, transfer it to the refrigerator, and let the onions chill for at least 1 hour (or up to 24 hours) before serving for the best flavor.
Notes
- These pickled onions can last up to 2 weeks in the refrigerator.
- They are great for salads, burgers, and as a topping for tacos.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 10g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg