Pickled red onions are a summer staple for any kitchen. Bright and zippy, they are the perfect addition to tacos, salads, sandwiches and so much more!
Total Time
15min
0.0
0 Ratings
Author: Ful-Filled
Servings:
16
Ingredients
•
2
Medium
Red Onions
•
1
Habanero Pepper
•
1
cup
Water
•
1/3
cup
Granulated Sugar
•
1
Tbsp
Salt
•
1
cup
Apple Cider Vinegar
or White Vinegar
Cooking Instructions
1.
Fill a clean 32 oz. glass jar with a handful of Red Onions (2) and then add a bit of Habanero Pepper (1). Continue layering until the jar is almost full.
2.
Heat Water (1 cup), Granulated Sugar (1/3 cup), and Salt (1 Tbsp) in a pot, stirring until salt and sugar are dissolved.
3.
Once sugar is dissolved, remove the pot from heat and add in the Apple Cider Vinegar (1 cup).
4.
Pour the brine over the prepared onions and peppers, leaving about 1/2-inch headspace at the top of the jar. Seal with a lid and allow the jar to cool down to room temperature before storing it in the refrigerator.
5.
It's best to wait 24 hours before eating, this will allow all of the flavors to fully develop. But if you want a quicker pickle, wait at least 4 hours.
Author's Notes
Yields 16 servings of 1/4 cup each.
Nutrition Per Serving
CALORIES
25
FAT
0.0 g
PROTEIN
0.2 g
CARBS
6.2 g
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