Go Back
–+ servings
Pickled Red Onions Photo

Pickled Red Onions Recipe

Katie Goodman
Pickled Red Onions make any sandwich or taco better than good. You're gonna put these on EVERYTHING!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 40 minutes
Servings 32 1 tablespoon
Calories 4 kcal

Ingredients
  

  • 2 Red Onion peeled and sliced thin
  • 1/2 cup Red Wine Vinegar
  • 1/2 cup Malt Vinegar
  • 2 teaspoons Pure Maple Syrup
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Peppercorn
  • 1/4 teaspoon Allspice Berries
  • 3 sprigs Fresh Rosemary small
  • 3 cloves Garlic peeled

Instructions
 

  • Prepare a pot or kettle of boiling water.
  • Meanwhile, combine the vinegars, syrup and salt in a glass measuring cup. Stir to combine and dissolve the salt. Add the remaining seasonings (peppercorns, allspice berries, rosemary, and garlic) Set aside.
  • Set a small strainer inside a medium bowl. Place the onions in the strainer. Pour the boiling water over the onions. Carefully (using an oven mitt if needed) lift the strainer out of the bowl. Discard the hot water.
  • Add the onions to your desired glass container. I used a medium sized glass Weck canning jar. Pour the vinegar mixture over top of the onions, gently mixing to distribute the flavors.
  • Store in the refrigerator for at least 30 minutes before using. Keep refrigerated in between uses. Onions will keep for approximately 2 weeks.

Nutrition

Calories: 4kcalCarbohydrates: 1gSodium: 37mg
Keyword Boiled, Condiments, Easy, How To Guides, Onions, Pickled, Sandwiches, Tacos
Tried this recipe?Let us know how it was!