Pickled Red Onions

Last night we enjoyed a simple appetizer of cheese and crackers with these pickled red onions. We eat them with cheese and on all types of sandwiches, like chicken or egg salad. We enjoy them as a side to stewed beans and rice, on salads, or packed in small containers for school lunches. We eat them with just about everything. In fact, last night my son ate more pickled onions than cheese! They are simple to make and are very tasty. 

Pickled Red Onions

By Nicole Prep: 7 minsCook: 5 minsRefrigeration Time: 1 dTotal: 1 d 12 mins Servings: 1 quart An excellent condiment that pairs well with cheese, sandwiches, and salads.

Ingredients 

• 1 ¼ pounds red onions, (about 2 large)
• 1 ½ cups red wine vinegar
• ¾ cup granulated sugar

Instructions 

1. Trim any roots form the onions and cut them lengthwise in half. Remove and discard the outer layer of peel. Cut a V in the bottoms of the onions and remove the roots. Place the onions cut side down on a cutting board and slice lengthwise into ⅛-inch slices, following the natural lines on the outside of the onion. Cutting with the lines, of the grain, rather than against them will help the onions soften more quickly.
2. Pack the onions into a 1 quart canning jar or container; reserve any that don’t fit.
3. Combine the vinegar and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Pour the hot vinegar mixture over the onions. Once the onions begin to wilt, you can add any remaining onions to the jar. Let cool. Refrigerate for at least 24 hours, or up to several weeks. Enjoy!

Notes

*recipe can easily be halved

Nutrition

Calories: 872kcal, Carbohydrates: 203g, Protein: 6g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 53mg, Potassium: 971mg, Fiber: 10g, Sugar: 174g, Vitamin A: 11IU, Vitamin C: 44mg, Calcium: 153mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.