budgetbytes4.6
Pickled Red Onions
Pickled Red Onions are a great way to use leftover red onion and are a great topping for tacos, sandwiches, pizza, and more.
👥 10 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●sauce pot
📝 Preparation Steps
1
Thinly slice the red onion into 1/8-inch slices. Peel the garlic. Place the onion and garlic in a large glass or ceramic bowl.
sliced red onion ($0.94)1.5 cupsgarlic ($0.08)1 clove
2
Add the sugar, salt, and peppercorns to a small sauce pot. Add the vinegar and stir until the sugar and salt are dissolved. Place a lid on the pot and bring the mixture up to a boil over medium-high heat.
salt ($0.15)1.5 Tbsp
3
When it reaches a boil, pour the vinegar over the sliced onion and garlic.** Press the onion down so all the pieces are submerged, then let the mixture cool to room temperature. I sometimes place a piece of plastic wrap over the onions to help push and hold them below the surface of the brine (see step by step photos below).
garlic ($0.08)1 clove
4
Once cool, use the onions immediately or transfer the onions and all the brine to a covered non-reactive container (glass, ceramic, or plastic) for storage in the refrigerator. The onions can be stored in the refrigerator for 3-4 weeks.
Nutrition Facts
calories
214.6 kcal
fat Content
0.3 g
serving Size
1 recipe
fiber Content
3.5 g
sodium Content
3547.8 mg
protein Content
2.1 g
carbohydrate Content
53.4 g
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