- 1 large (or 2 small) Red Onion
- 1 cup Apple Cider Vinegar
- 1 cup Filtered Water
- 1 teaspoon Sea Salt
- 2 teaspoons Sugar
Pretty in pink and perfectly briny red pickled onion!
Woah, that was a tongue twister but I guarantee you will not regret making these pickled red onions.
I try to always have some on hand and add them to pretty much anything!
Pickled red onions add great color, flavor and texture to any dish.
Want to pickle more veggies? Check out my guide to perfectly pickled vegetables.
Sterilize Glass Pickling Jar
Bring a pot of water to a simmering boil.
Using tongs, add the pickling jar and lid to the simmering water and allow it to sit for 5 minutes.
This will kill of any bacteria that might be in the jar and lid.
After 5 minutes, carefully remove the jar and lid using tongs, place them on a clean kitchen towel and allow to cool and dry.
Make Pickling Brine
Add the apple cider vinegar, water, salt and sugar to a small sauce pan and heat on medium heat.
Stir and allow the sugar and salt to dissolve then move off heat.
Slice Red Onion
Peel and thinly sllice the red onion.
You can use a knife or a mandolin slicer. If you use the mandolin slicer, I recommend using a finger guard.
Add Everything To The Jar & Refrigerate
After 48 Hours
Add It To Salads & More