Pickled Red Onions
Pickled red onions are a simple easy refrigerator pickle project to add to your repertoire ~ they're not only beautiful, they're a workhorse when it comes to jazzing up lots of different kinds of foods!
Servings: 12 servings
Ingredients
- 2 medium red onions
- 1 cup white vinegar
- 1/2 cup water
- 1 Tbsp multicolor peppercorns
- 1/2 tsp yellow mustard seeds
- 1/2 tsp cumin seed
- pinch of sea salt
- 2 Tbsp sugar
- 1 jalapeno or Serrano pepper, sliced. Optional!
Instructions
- Peel and thinly slice the onions. Note: I use my mandoline slicer for thin, even slices.
- Put the vinegar, water, and all the spices in a small pan and bring up to a simmer. Take off the heat, and add the onions and hot pepper. Mix well.
- Place the onions in a mason jar and pour the liquid over them. Make sure the liquid covers the onions. Let cool, then cover and refrigerate.
- Your pickled onions are ready to enjoy once they have chilled. They will keep in the refrigerator for a month.
Notes
- You can use pickling spice in place of the individual spices listed.
- You can use any wide mouth canning jar for these pickles.
Nutrition
Calories: 22 kcal · Carbohydrates: 4 g · Protein: 1 g · Fat: 1 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Sodium: 2 mg · Potassium: 41 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 6 IU · Vitamin C: 1 mg · Calcium: 11 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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