Print Recipe

Pickled Onions

Ingredients

  • 2 c thinly sliced red or white onions
  • 2 c hot water
  • 1 c red wine vinegar apple cider works well too
  • 2 tbsp sugar optional (omit if doing Whole 30)
  • 1 tsp kosher salt
  • 1 tbsp fresh lime juice optional

Instructions

  • Thinly slice onions to desired thickness using a mandoline or a very sharp knife
  • Add onions to container you will use to pickle. I typically divide the onions between two 16 oz mason jars but you can use one large 32 oz jar
  • Add vinegar, sugar, salt, and lime juice (if using) to a glass measuring cup or bowl
  • Heat water on the stove. I use my teapot for this step. When the water is ready add 2 c of water to the vinegar, sugar, and salt
  • Stir well until the salt and sugar has disolved
  • Pour liquid over onions
  • Seal with a lid or lids and place in the refrigerator overnight
  • ENJOY!

Notes

Onions will stay good in the refrigerator for 1-2 weeks
For a little spice slice a fresh serano or jalapeño pepper and place in the jar with the onions before adding the liquid.