Quick Pickled Red Onions
Wondering how to make pickled red onions? No canning or pressure cookers are needed with this quick pickled red onions recipe! Just a few simple ingredients and you'll get the most flavorful, crisp pickled red onions for topping salads, sandwiches, wraps and more!
Equipment
- Mason Jar This 32 oz. Ball mason jar is a time-tested mason jar that I use and love!
- Silicone Jar Funnels This set of silicone mason jar funnels are an incredibly handy kitchen tool.
- Saucepan This Circulon A1 Series non stick saucepan includes a glass straining lid. A great piece of cookware!
Ingredients
- 1 large red onion thinly sliced
- 1 1/2 cup red wine vinegar
- 2 Tablespoons honey
- 1 teaspoon salt
- 3-4 cloves
- 1/4 teaspoon red pepper flakes
Instructions
- Thinly slice a large red onion. Place the sliced onion in a 16 oz. pint mason jar and pack well. Set jar aside.
- In a small saucepan, add the vinegar, honey, salt, cloves and red pepper flakes and heat over medium-high heat stirring occasionally. Bring to a boil, and then remove from heat. Let liquid sit for five minutes.
- Pour hot liquid over the onions, filling the jar to nearly full. Leave approximately 1/4" head space at the top of the jar. Top with lid (not outer ring) and let the contents of the jar come to room temperature.
- Refrigerate for at least 3 hours or overnight before enjoying. Onions will keep for up to 2 months refrigerated.
Notes
Because the jar is not sealed, make sure the onions are kept refrigerated. Do NOT store un-refrigerated.
Nutrition
Serving: 2Tbsp.Calories: 20kcalCarbohydrates: 4gProtein: 0.1gFat: 0.02gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gSodium: 198mgPotassium: 28mgFiber: 0.2gSugar: 3gVitamin A: 13IUVitamin C: 1mgCalcium: 5mgIron: 0.2mg
Tried this recipe?Let us know how it was!