Quick Pickled Red Onions
No-heat quick pickled red onions with apple cider vinegar and pickling spices - tangy, crunchy, and ready fast. Perfect for topping everything!
Servings 12 servings
Ingredients
- 1 red onion thinly sliced
- 1 teaspoon pickling spice
- 1 teaspoon sea salt
- 1 teaspoon hot honey
- 1 cup apple cider vinegar
Instructions
- Pack a pint-size mason jar with sliced 1 red onion.
- Add the 1 teaspoon pickling spice, 1 teaspoon sea salt, drizzle 1 teaspoon hot honey if using.
- Pour 1 cup apple cider vinegar over the onions until fully submerged.
- Cover the jar and give it a quick shake to distribute everything. Let it sit at room temperature for 30 minutes. Then refrigerate for at least an hour.
Notes
Storage: Store pickled red onions in a glass container like a pint-size mason jar for up to 4 weeks. The flavor deepens the longer they sit, so they taste better overtime. Always use a clean utensil to pull more onions from the jar to prevent contamination.
Helpful Tips:
- Slice onions uniformly. To ensure even pickling and quicker absorption of flavors, make sure to cut the onions in even thickness. A mandoline is helpful bu not necessary.
- Use a glass jar. I like using a wide-mouth, pint-size mason jar for pickling red onions since they won't react with the vinegar to preserve the taste and is the perfect size for this recipe.
- Press down the onions. After pouring the vinegar, gently press the onions down with a spoon to fully submerge them. You can also add a glass fermentation weight if you have the space.
- Flavor variations. Experiment with other flavorings. Try adding a smashed garlic clove, whole peppercorns instead of pickling spice, and a bay leaf or two for extra flavor.
Nutrition
Calories: 10kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 195mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg