Pink Pickled Onions
Quickly pickle red onions in a tangy mix of vinegar, sugar, and salt for a zesty topping that adds a burst of flavor to salads, tacos, or sandwiches. You'll want to add them to everything. Fast and flavorful!
Servings: 16
Calories: 21kcal
Equipment
Ingredients
- 2 cups white vinegar (or white wine vinegar)
- 2 cups water
- 2 tablespoons kosher salt
- ¼ cup sugar
- 2-3 red onions thinly sliced
- ½ teaspoon coriander seeds
- ½ teaspoon black peppercorns
Instructions
- In a medium saucepan add the vinegar, water, salt, and sugar, mix, and bring to a boil. Once salt has dissolved, remove from heat while you assemble your jars.
- Fill a wide-mouth mason jar with sliced red onion.
- Add the coriander seeds and black peppercorns.
- Pour the hot liquid over the red onion until the jar is full. Close the jar and store it in the fridge.
Video
Notes
- Finished Batch Size: This recipe makes 2 16-ounce jars or 1 large 32-ounce jar.
- Storing Tips: You can easily store pickled red onions in an airtight container in the refrigerator. This helps keep the onions fresh and flavorful, and they can last for up to two weeks when properly refrigerated.
Nutrition
Calories: 21kcal | Carbohydrates: 4g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.01g | Sodium: 876mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg