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Pickled Red Onions

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"These pickled red onions are easy to make and a great topping for tacos, salads, etc. Keep refrigerated."
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1 h 15 m servings 15 cals
Original recipe yields 8 servings (1 pint jar)

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  • Prep

  • Cook

  • Ready In

  1. Bring water to a boil in a saucepan.
  2. Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
  3. Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
  4. Refrigerate at least 1 hour before serving so that the flavor develops.


  • Cook's Notes:
  • Substitute kosher or pickling salt for the sea salt if preferred.
  • Substitute cider vinegar for the white wine vinegar if desired.

Nutrition Facts

Per Serving: 15 calories; 0 g fat; 3.5 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 226 mg sodium. Full nutrition

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