Description
Create a burst of flavor with Martha Stewart’s Pickled Onions. This simple recipe features red onions, white wine vinegar, sugar, and salt for a delightful addition to salads, sandwiches, or tacos. With only 15 minutes of prep and a few hours of chilling, you’ll be enjoying these vibrant pickles in no time.
Ingredients
Scale
- 2 red onions, thinly sliced
- 1 1/2 cup white wine vinegar
- 3 tablespoons sugar
- 1 1/2 tablespoon coarse salt
Instructions
- Place the sliced onions in a heatproof bowl or jar.
- In a saucepan, combine white wine vinegar, sugar, and coarse salt. Bring the mixture to a boil.
- Pour the hot vinegar mixture over the onions, ensuring they are fully submerged.
- Allow the mixture to cool completely at room temperature.
- Once cooled, cover the bowl or jar and refrigerate for at least two hours. For enhanced flavor, allow them to pickle for two to three days.
- These pickled onions can be stored in the fridge for up to a month.
Notes
For a spicier kick, consider adding a pinch of red pepper flakes to the vinegar mixture.
Make sure the onions are fully submerged in the liquid for even pickling.
These pickled onions pair well with grilled meats and fresh salads.
Nutrition
- Serving Size: 1/2 cup
- Calories: 90
- Sugar: 11g
- Sodium: 530mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg