Pickled Red Onions
Pickled Red Onions - quick, easy sugar-free topper for all kinds of salads, grilled burgers and hot dogs, tacos -- even pizza!
Servings: 6
Calories:
Equipment
- large mason jar or several small mason jars
- mandoline OR very sharp knife
Ingredients
- 1 large red onion peeled and very thily sliced
- 1/4 cup hot tap water
- 3/4 cup red wine vinegar
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon sea salt can use kosher salt
- 2 teaspoons peppercorns
- 3-4 sprigs fresh dill
- 1 large Mason jar or a couple of smaller Mason jars
Instructions
- Peel and slice the onion as thinly as possible using a very sharp knife or mandoline.
- Separate the rings and set aside.
- In a large glass measuring cup with pour spout (or medium bowl) whisk the hot tap water, red wine vinegar, sugar and salt together until the sugar and salt have dissolved.
- Add thin slices of the raw onions to the Mason jar. Note: use one large jar or a couple of smaller ones.
- Pour the brine (pickling mixture) over the onions then divide the peppercorns between the jars.
- Add a sprig of fresh dill to the top of each jar then gently press down on the onions with a fork to fully submerge them in the brine.
- Refrigerate at least 30 minutes but for best results let them marinate 8-12 hours before eating.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg