Quick Pickled Red Onions Recipe to Put On Everything (10 Minutes, 5 Ingredients) by Donna John
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Did you know that you can have pickled red onions in about 10 minutes. Pickled red onions add a refreshing bite to sandwiches, salads, meats, pizza, tacos – anything really. This easy pickled red onions recipe takes no time at all to make, but will reward you for a long time with its vinegary crunch.
Pack sliced red onions into mason jars. Bring the water, apple cider vinegar, sugar and salt to a simmer in a saucepot. Pour the hot liquid carefully over the onions. Put the lid on the jar and refrigerate until you're ready to eat them. While these vegetarian pickled onions are great right away, if you have time let them sit and chill out in the refrigerator. They only get better with time.
Keep a jar of these pickled vegetables ready at all times, and don't forget to share. These gluten-free pickled red onions make a great food gift, plus you get the health benefits of onions in every crunchy bite! You could also do this with yellow onions, white onions, pearl onions or even green onions. Why not?
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 15
Ingredients
- 2 red onions, thinly sliced
- 1 cup water
- 1 cup apple cider vinegar
- 1 - 2 tablespoons granulated sugar
- 2 teaspoons salt
Here's how to make it:
- Put the sliced onions into a 1-quart jar. Pack them in tightly. (You could also pack them in airtight containers.)
- Put the water, apple cider vinegar, sugar and salt into a small saucepot. Bring to a simmer, stir and turn off the heat. (If you like spice, add some fresh sliced jalapenos or crushed red pepper flakes.)
- Pour the hot liquid over the onions. Put the lid on the jar and refrigerate until ready to eat.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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