Pickled Red Onions
I don't know why I haven't posted this recipe sooner, but I can't stop making and eating these pickled red onions...bring on all the tacos!
Servings: 1 batch
Ingredients
- 1/2 Cup Apple Cider Vinegar plus 2 Tablespoons
- 2 Tablespoons Red Wine Vinegar
- 1 Tablespoon Sugar
- 1 1/2 teaspoon Kosher Salt
- 3/4 Cup Warm Water
- 1 Red Onion thinly sliced
Instructions
- Whisk the first 5 ingredients in a small bowl until the sugar and salt completely dissolve.1/2 Cup Apple Cider Vinegar, 2 Tablespoons Red Wine Vinegar, 1 Tablespoon Sugar, 1 1/2 teaspoon Kosher Salt, 3/4 Cup Warm Water
- Place onion in a large jar and pour the vinegar mixture over the top.1 Red Onion
- Let sit at room temperature for 1 hour then cover with a lid and transfer to the fridge for up to 2 weeks.
Nutrition
Serving: 1batch | Calories: 121kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3510mg | Potassium: 261mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 1mg