Pickled Red Onions Recipe

Name: Pickled Red Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red onions, cut into 1/4-inch-thick slices; 1 1/2 teaspoons coarse salt; 1 1/2 cups cider vinegar; 3/4 cup sugar; 7 whole black peppercorns; 3 whole allspice; 2 whole cloves; 1 whole cinnamon stick; 1 bay leaf; 1 small dried red chile

Servings: persons

4 red onions, cut into 1/4-inch-thick slices
1 1/2 teaspoons coarse salt
1 1/2 cups cider vinegar
3/4 cup sugar
7 whole black peppercorns
3 whole allspice
2 whole cloves
1 whole cinnamon stick
1 bay leaf
1 small dried red chile

1
Put the onions in a colander set in a large bowl.
2
Toss with the salt; refrigerate 1 hour.
3
Rinse the onions under cold water; drain.
4
Bring the vinegar, sugar, spices, bay leaf, and chile to a boil in a medium saucepan, stirring constantly.
5
Let cool completely.
6
Add the onions to the vinegar mixture in the pan; bring to a boil.
7
Immediately transfer the onions to an airtight container using a slotted spoon.
8
Let the vinegar mixture cool completely; pour over the onions.
9
Refrigerate at least 1 week before serving (onions will keep 2 weeks more).

317

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 red onions, cut into 1/4-inch-thick slices, 1 1/2 teaspoons coarse salt, 1 1/2 cups cider vinegar, 3/4 cup sugar, and more.

Yes, Pickled Red Onions falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Red Onions

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