Pickled Red Onions
These pickled red onions are the prefect way to add a pop of flavor and crunch to almost any dish. These keep in the fridge almost indefinitely too.
Servings: 1 Pint
Calories: 131kcal
Equipment
- 1 Medium sauce pot
- 1 Pint Mason Jar
Ingredients
- ½ teaspoon Black Peppercorns Toasted
- ½ teaspoon Coriander Seeds Toasted
- 1 ¼ Cup White Vinegar
- ¼ Cup Apple Cider Vinegar
- 1 Cup Water
- 1 Tablespoon Kosher Salt
- 1 Red Onion Halved and Thinly Sliced
- 2 Cloves Garlic Lightly Crushed
Instructions
- Heat a medium sized sauce pot over medium-high heat. Add black peppercorns and coriander seeds. Toast for 2 - 3 minutes until fragrant and lightly smoking. Add spices to a pint sized mason jar, and return pot to heat.
- Add vinegars, water, salt, (and sugar if using), and bring to a boil.
- While heating the brine, peel, halve and thinly slice the red onion. Crush and peel two cloves of garlic. Place onions and garlic into the mason jar with the spices.
- After the brine comes to a boil, immediately turn off the heat and pour over the onions and spices. Allow to cool for several hours. Cover and refrigerate.
Notes
These will keep for months stored in an airtight container in the fridge.
Nutrition
Calories: 131kcal | Carbohydrates: 16g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 7021mg | Potassium: 388mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 12mg | Calcium: 87mg | Iron: 2mg
