1/3 Photos of Pickled Red Onions
These onions are wonderful piled on a burger, roll-up, or sandwich; tossed in a salad; or festooned over a plate of sliced tomatoes, drizzled with olive oil, and then finished off with a generous amount of freshly ground black pepper. They also make a colorful topping for just about any hors d'oeuvre. **These onions must stay refrigerated; even if you sealed the glass jar. They cannot be kept in the pantry!**
My Private Note
- 1Blanch 2 sliced red onions in a small saucepan of boiling water to cover for 1 minute and drain in a colander.
- 2Then return them to the pan and add a cup of cider vinegar, a teaspoon of salt, and just enough cold water to barely cover the onions.
- 3Bring to a boil over high heat and simmer the onions 1 minute.
- 4Transfer the onions and brine to a glass jar and chill.
- 5The onions will turn the color of a pink piñata and will get crisp as they cool.
- 6They'll keep for weeks in the refrigerator.
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Nutritional Facts for Pickled Red Onions
Serving Size: 1 (465 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 138.1
- Calories from Fat 1
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2346.2 mg
- Total Carbohydrate 22.7 g
- Dietary Fiber 3.7 g
- Sugars 10.2 g
- Protein 2.4 g