Pickled Red Onions
This super quick recipe for pickled onions uses red onions (aka purple onions) and a simple brine with salt, vinegar, water, and sugar. You can have this from idea to table in about forty minutes.
Servings: 2 cups
Slice the onions and pack into a glass mason jar. I used a tall 750ml jar (which is about 25oz for my US friends, or you can divide them between two smaller jars). I used a Vitamix tamper to pack it down, but a spoon works too.
Add the rest of the ingredients into a saucepan and bring to a boil. Once the sugar and salt are dissolved, remove from heat and slowly pour into the jar.
You'll have some liquid left over, tamper the onions in a little further and add a little more of the brine.
Let cool to room temperature (about 30-40 minutes), put a lid on it and serve.
This keeps in the fridge for about a week. Add it to your salads, tacos, burgers, sandwiches, and stir fries!
The full recipe is just 2 greens. So depending on how much you use in your salads, burger toppings, etc is how much it would count for in a serving.
Serving: 0.25g | Calories: 51kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2334mg | Potassium: 80mg | Fiber: 1g | Sugar: 5g | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg