Ingredients
Scale
- 2 medium red onions, thinly sliced
- 1 cup vinegar (white, apple cider, or rice vinegar)
- 1 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- Optional spices: peppercorns, garlic cloves, dill, chili flakes
Instructions
- Thinly slice the red onions using a sharp knife or mandoline for consistent thickness. Place the sliced onions in a clean jar or bowl.
- In a small saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve completely.
- Pour the hot pickling liquid over the sliced onions, making sure they are submerged. Add optional spices if desired. Let the onions cool to room temperature, then seal the jar or cover the bowl.
- Refrigerate the pickled onions for at least 30 minutes to allow flavors to develop. For a more robust flavor, let them sit for a few hours or overnight. These small batch pickled onions are best enjoyed fresh but will keep refrigerated for up to 2 weeks.
Notes
- Use a clean jar or airtight container for storage.
- Feel free to customize with spices like garlic, peppercorns, and chili flakes.
- Thin slicing ensures even pickling and maximum flavor infusion.
- Best enjoyed within two weeks for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Condiment
- Method: Stovetop, Refrigeration
- Cuisine: American, International
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 10 Kcal
- Sugar: 1.5g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.1g
- Protein: 0g
- Cholesterol: 0mg