Pickled Onions
Simply slice the onion thin, add it to a mason jar, and pour the simmered vinegar mixture over the top. Seal and let them marinate in the brine. That's it!
Servings: 2 cups (1 pint)
Equipment
Ingredients
- 1 cup apple cider vinegar or white vinegar
- ⅓ cup water
- 1 ½ Tablespoons granulated sugar
- ½ teaspoon sea salt
- 1 large red onion thinly sliced. About 200 grams
Instructions
- Add all ingredients into a small saucepan, except for the onion. Bring it just to a simmer then remove from heat.
- Slice your onion thin and add into a pint size mason jar. Carefully pour vinegar mixture over the onions.
- Seal and allow onions to sit for about 45 minutes before use.
- TIP - If your onions come a little too high compared to the liquid just flip your jar for half of the duration or push them down with a spoon periodically.
Notes
- You can substitute the apple cider vinegar with distilled white vinegar.
- Sub granulated sugar with either maple syrup, honey, raw, or cane sugar. You may need to play with the measurements if doing so.
- These will keep well in the refrigerator with an air-tight lid for up to 2 weeks. These instructions are not for canning, just for refrigerator pickled onions.
- Feel free to add garlic, peppercorns, or fresh herbs if desired.
