Used far too often (in my opinion, anyway) as a garnish, topping or way to overpower a delicate tangle of mixed baby greens, raw onion has an acrid bite that’s tamed through a process called pickling. All you need to make pickled onions is a little acid, some salt and sugar, water, and a Mason jar. Drop slices of your onion of choice — red onion adds a gorgeous pop of color to any dish — into the salty-sweet brine and let sit for at least 10 minutes.
Quick Pickled Red Onions
Pickled onions are a low-calorie, low-sugar topping that goes nicely with just about any salad, sandwich, grain bowl or protein.
- 1 medium red onion thinly sliced
- 1 cup apple cider vinegar
- 2 Tbsp. raw honey
- 1 Tbsp. sea salt or Himalayan salt
- 2 cups water
Place onion in a 1-quart mason jar (or glass bowl with lid). Set aside.
Combine vinegar, honey, salt, and water in a medium bowl; whisk to blend.
Pour vinegar mixture over onion; cover.
Let sit for at least 1 hour, but sitting overnight in the refrigerator is best. Drain onions before serving.
The Nutrition Facts box below provides estimated nutritional information for this recipe.