Pickled Red Onions
With the tangy sweet results, you are going to want to top this on every dish you can think of!
Servings: 6 ounces
Ingredients
- 1 cup (237 ml) white vinegar
- ½ cup (118 ml) apple cider vinegar
- ¼ cup (50 g) granulated sugar
- 1 large red onion thinly sliced into half-moons, about 1/8 inch thick
Instructions
- In a pot over medium-high heat, add vinegars and sugar to the pot and stir until sugar is dissolved.1 cup white vinegar, 1/2 cup apple cider vinegar, 1/4 cup granulated sugar
- Add the red onions to the pot and cook until slightly softened and translucent, about 5-7 minutes.
- Remove pot from heat and let cool for 30 minutes.
- Add the entire mixture into a large mason jar (I had to split mine into two separate mason jars and I like using wide-mouth ones, such as this one. It's just easier to put the liquid and onions into) and seal tightly and put in the fridge to cool completely.1 large red onion
- This will keep in your fridge for at least a month!
Nutrition
Serving: 1 ounce | Calories: 51 kcal | Carbohydrates: 10 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 3 mg | Potassium: 42 mg | Fiber: 1 g | Sugar: 9 g
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