These pickled red onions are simple to make. Add them to pasta or potato salads or use them on top of burgers, fish tacos, or pizza. Don't toss the pickling liquid--it's great in vinaigrettes or other recipes that call for vinegar. Store in the refrigerator for up to 2 weeks.

jaybu

Gallery

Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
30 mins
total:
50 mins
Servings:
24
Yield:
3 pints
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Divide sliced onions, garlic halves, ginger slices, and peppercorns among 3 pint-sized jars.

    Advertisement
  • Combine water, apple cider vinegar, distilled vinegar, maple syrup, and salt in a saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat and ladle vinegar mixture into each jar. Gently press down on onions with a spoon until they are submerged. Allow to sit, uncovered, until liquid is room temperature, about 30 minutes, then cover and store in the refrigerator.

Cook's Note:

If you're not going to eat this many pickled onions in 2 weeks, keep one pint for yourself and share the others with family or friends. Or, make just 1 pint--each ingredient amount can easily be divided in thirds.

Nutrition Facts

16 calories; protein 0.2g; carbohydrates 3.3g; sodium 241.7mg. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/01/2020
Yummy Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/31/2020
Yummy Read More
Rating: 5 stars
02/10/2020
Great taste, only made a pint. Read More
Advertisement