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Vinegar Pickled Onions Recipe

Emily Carter
A tangy, flavorful vinegar-based pickled onions recipe that elevates sandwiches, tacos, and salads with a fresh, zesty kick.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 servings
Calories 25 kcal

Ingredients
  

  • 2 medium red onions thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black peppercorns
  • 1 bay leaf optional

Instructions
 

  • Slice the onions: Thinly slice the red onions and pack them into a mason jar along with a bay leaf if using.
  • Prepare the brine: In a saucepan, combine vinegar, water, sugar, salt, and black peppercorns. Heat until the sugar dissolves.
  • Pour the brine: Carefully pour the hot mixture over the onions, ensuring they're fully submerged.
  • Cool and seal: Allow the jar to cool to room temperature before sealing and refrigerating.
  • Chill and serve: Let the onions marinate for at least 30 minutes before serving. Best when chilled for a few hours.

Notes

Nutritional Information (Per Serving):

  • Calories: 25
  • Total Fat: 0g
  • Saturated Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 0g
Key Vitamins and Minerals:
  • Vitamin C: 4%
  • Iron: 2%
  • Potassium: 2%
  • Calcium: 1%
  • Folate: 1%

Additional Notes/Tips:

  • Vinegar Options: Swap white vinegar with apple cider vinegar for a richer, sweeter flavor.
  • Storage Tip: Store refrigerated for up to two weeks.
  • Serving Idea: Try them on grilled cheese sandwiches or toss them into a vibrant veggie salad for a tangy twist.