How To Make Pickled Onions
Learn how to make slightly crunchy, tangy pickled onions.
Servings 12 servings
- 2 small to medium red onion sliced
- 1 cup (237ml) white vinegar
- 2 Tbsp sugar
- 1 Tbsp salt
- 4 sprigs fresh thyme
- 4 whole peeled garlic cloves
- 2 green chili (jalapeno) halved
- 375 ml (12oz) mason jar
In a clean jar, add onions, garlic, thyme and chili.
Cover with vinegar then add salt and sugar.
Close the jar and give it a good shake.
Store in the refrigerator. They’ll be done pickling and ready to enjoy in about 16 hrs.
There is 1 Blue Plan SmartPoint in one serving of these.
- Making Pickled Red Onions will make your kitchen smell strongly of onions. I recommend running a fan or kitchen stovetop vent while making these.
- Make sure to use a sharp knife to make cutting the onions easier.
- Cut onions in thin slices, this helps them soften up so they can absorb the vinegar faster.
- Store onions in glass mason jars because plastics can absorb the flavorings and metal containers can react with the vinegar from the pickling process.
- Make these onions the afternoon or evening before you’re planning to use them so they will have at least the full 16 hours to absorb the full flavoring.
Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 620mg | Potassium: 31mg | Fiber: 1g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 1mg