This simple-to-prepare pickled red onions recipe are a great way to enhance the flavor of your favorite sandwich, salad, or tacos.
Servings: 16
Prep Time: 5 minutesminutes
Cook Time: 0 minutesminutes
Ingredients
1large peeled and thinly sliced red onion
1 ½cupswater
1 ½cupsred wine vinegar
1/3cupsugar
1tablespoonsea salt
Instructions
Start by slicing the onions in whichever manner that you’d like. I prefer thin rings, but occasionally will thinly julienne them as well.
Add the prepared onions to two clean and sterilized 16-ounce glass mason jars.
In a medium-size bowl, whisk together the water, vinegar, salt, and sugar, until everything is mixed and dissolved.
Pour the brine solution over the onions in the jar making sure they are submerged.
Screw on the clean and sterilized seal and lid and place them in the refrigerator for 1 hour before they are ready to serve.
Notes
Make-Ahead – You can make this recipe up to 1 day ahead of time.How to Store - Seal the lid on the jar of the pickled red onions and keep them in the refrigerator for 4 to 6 weeks. These will not freeze.For best flavor results, wait at least 24 hours before eating the pickled onions. The longer you wait, the more intense in flavor they will get.Make sure your jars are completely clean and sterilized before using them.Depending on the size of your onions, you may need more or less to fill the jars.