Quick Pickled Red Onions
Pickled Onions have never been so easy! Sandwiches, salads, and tacos can be elevated by adding pickled onions. I always like to have these on hand! I even like to add chilli flakes to give them a spicy kick.
Servings: 1 Jar
Equipment
Ingredients
- 2 Large Red Onions Sliced
- 1 cup Apple Cider Vinegar or White Vinegar
- 2 cups Water
- 2 tablespoon Granulated Sugar
- 3 teaspoon Sea Salt
- ½ teaspoon Red Chilli Flakes Optional
Instructions
- Slice the red onions into thin slices. I like to slice them into full rounds, but you can also slice the onion in half to create a flat surface.
- Add the onion slices into the clean jar. Pack in the onions tight.
- In a small saucepan, add the water, vinegar, salt, and sugar. Heat on low until the sugar and salt have dissolved.
- Pour the warm liquid over the onions in the jar. Use a skewer to poke through the jar to help remove air bubbles.
- Place the lid on the jar and allow it to cool before placing it in the fridge.
- For best results, leave the jar unopened for 2 days before consuming.
- Keep in the fridge, keep well for up to a month.
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