Red Wine Vinegar Pickled Onions
Red wine vinegar pickled onions make the perfect addition to sandwiches, wraps, and salads. This foolproof quick pickle method is perfect if you've never tried them.
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Servings: 4
Ingredients
- 1 large red onion or 2-3 small ones
- ⅔ cup (160 ml) water
- ⅔ cup (160 ml) red wine vinegar
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 bay leaf
- 5 cloves
- ½ teaspoon black peppercorns
Instructions
- Add the water, red wine vinegar, sugar, and salt to a small saucepan. Heat over medium heat until the sugar and salt have dissolved.
- In the meantime, remove the outer layer of the onion and cut it into very thin slices with a sharp knife or a mandoline.
- Add the onion slices, bay leaf, cloves, and black peppercorns to a 16-ounces (500 ml) glass jar.
- Pour in the vinegar brine. Make sure the onions are completely submerged and close with a lid. Let it come to room temperature.
- Place it in the refrigerator overnight or for at least 20 minutes before serving.
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Notes
- You can store these red wine vinegar pickled onions in the refrigerator in an airtight container for 14 days.
- Always make sure the onions are completely covered in vinegar brine. Onion pieces that were not submerged in vinegar are prone to bacterial growth.
- If they feel slimy or if some onions were not covered with pickling liquid, it's best to throw them out.
Nutrition
Calories: 44kcal | Carbohydrates: 9g | Protein: 0.4g | Fat: 0.1g | Fiber: 1g | Sugar: 7g
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