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–+ servings

Quick Pickled Red Onions

4.50 from 4 votes
A delicious addition to sandwiches, charcuterie boards, and brisket, these Quick Pickled Red Onions are big on flavor and so easy to make! No special equipment required.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 Pint Jar
Course: Condiments, Pickles, Preserving
Cuisine: American
Calories: 75
Ingredients Equipment Method Nutrition

Ingredients
  

  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 tsp kosher salt
  • 1/8 tsp black peppercorns
  • 1 medium red onion
  • 1 medium jalapeno pepper

Equipment

  • 1 Pint Sized Mason Jar

Method
 

  1. Add water and vinegar to a small saucepan and heat over high heat.
  2. Add kosher salt and peppercorns and stir to dissolve.
  3. Heat the mixture until steaming then remove from the heat.
  4. Cut both ends off of the onion and remove the peel. Cut the onion in half and slice both the onion and the jalapeno into thin slices.
  5. Put the slices into a medium bowl and set aside.
  6. Bring a kettle or a saucepan full of water to a boil. Pour the boiling water over the onion and jalapeno slices in the bowl and leave for one minute to soften. Drain.
  7. Pack the softened onion and jalapeno slices into a pint sized mason jar using a wooden spoon.
  8. Pour the prepared brine over the top, filling the jar. Make sure the contents are submerged. Discard any unused brine.
  9. Seal the jar with a tight fitting lid and move to the refrigerator. Leave the pickled onions overnight to infuse the flavors.
  10. The next day the quick pickled red onions are ready to be served immediately. Store in refrigerator after opening. Enjoy!

Nutrition

Calories: 75kcalCarbohydrates: 13gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 1180mgPotassium: 290mgFiber: 2gSugar: 6gVitamin A: 156IUVitamin C: 25mgCalcium: 42mgIron: 1mg

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