How to Make Pickled Red Onions
Pickled red onions are such a great topping for tacos, sandwiches, and salads. But they can be expensive at the grocery store! And they’re incredibly easy to make at home. So save yourself some money and make sure you always have some on hand by following these simple steps for How to Make Pickled Red Onions at home.
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There’s a lot of benefits to eating fermented foods. They’re so good for gut health because they’re an excellent source of prebiotics, as well as a great source of vitamins and minerals. Making sure you always have some on hand is an easy way to improve your overall health without a ton of extra effort.
Pickled Red Onions Recipe Tips:
+ Using a mandolin slicer is a great way to thinly slice your onions in a uniform size. Plus it’s way faster than chopping it up.
+ Make sure you let your jar cool completely before you put the lid on to make sure there’s no steam caught inside the jar. The outside of the jar should be cool to the touch.
+ Store your pickled onions in the fridge until you use them up! There’s no need to drain the liquid. Just pull out what you want with a fork. And when you’ve finished your pickled red onions, the leftover “juice” is a delicious base for homemade salad dressing when you mix it with equal parts olive oil.
How to Make Pickled Red Onions
Ingredients
- 2 medium red onion, thinly sliced
- 1/2 tsp salt
- 6-8 black peppercorns
- 2 cloves garlic, sliced in half
- 1 cup water
- 1 cup white vinegar
- 2 tbsp honey
Instructions
- Place the sliced onions in a large canning jar along with the salt, peppercorns, and garlic cloves. Set aside.
- Heat the water, vinegar, and honey in a small saucepan until it begins to simmer.
- Carefully pour the mixture over the onions in the jar until covered.
- Let cool completely then place the lid on top and let sit in the fridge overnight before enjoying!
