Pickled Red Onion
This easy pickled red onion recipe brings a sweet and tangy crunch to any savory dish. Use it on sandwiches or appetizer boards, or as a topping for almost any vegetables, almost anytime.
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Servings: 20
Ingredients
- 6 small red onions
- 3 cup white vinegar
- 3 cup water
- 1 cup sugar
- 1 tbsp salt
Instructions
- Slice the onions into thin rings.
- Add all ingredients to a medium-sized pot and bring to a boil over high heat.
- Once the mix reaches a boil, immediately turn the heat off and move pot to a cool burner.
- Let the mix cool in the pot for about 20 minutes, then pour into a glass jar or container (or several, if needed).
- When pickled onion mix is completely cool, move to the fridge and store for up to one month.
Notes
Serving size varies greatly depending on how much you use. Feel free to halve, third or double the recipe.
Nutrition Facts
Pickled Red Onion
Amount per Serving
Calories
59
% Daily Value*
Fat
0.1
g
0
%
Saturated Fat
0.01
g
0
%
Polyunsaturated Fat
0.01
g
Monounsaturated Fat
0.004
g
Sodium
353
mg
15
%
Potassium
49
mg
1
%
Carbohydrates
13
g
4
%
Fiber
1
g
4
%
Sugar
11
g
12
%
Protein
0.4
g
1
%
Vitamin A
1
IU
0
%
Vitamin C
2
mg
2
%
Calcium
11
mg
1
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.