Pickled Red Onions

These crunchy, tangy, and vibrantly colored onions that are a classic condiment for Mexican food also taste great on top of a burger or alongside a grilled steak.

Serves: 8Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 2 large red onions, peeled and thinly sliced
  • 4½ cups water, divided
  • ½ cup white wine vinegar
  • ½ cup honey
  • 1 tsp. salt
  • 1 tsp. black peppercorns
  • 2 sprigs fresh thyme

Directions

  • In a small saucepan or teakettle, bring 4 cups of water to a boil.
  • Place the sliced onions in a heatproof bowl; cover with boiling water and let sit for 5 minutes; drain.
  • In a medium bowl, whisk together the vinegar, ½ cup cold water, honey, salt, and peppercorns. Add the onions and thyme sprigs and marinate for 10 minutes.
  • Transfer to a jar, cover tightly, and refrigerate until very cold. These pickled onions will keep for several months and get better with age.

Recipe Information

Serves: 8

Ingredients

  • 2 large red onions, peeled and thinly sliced
  • 4½ cups water, divided
  • ½ cup white wine vinegar
  • ½ cup honey
  • 1 tsp. salt
  • 1 tsp. black peppercorns
  • 2 sprigs fresh thyme

Directions

  • In a small saucepan or teakettle, bring 4 cups of water to a boil.
  • Place the sliced onions in a heatproof bowl; cover with boiling water and let sit for 5 minutes; drain.
  • In a medium bowl, whisk together the vinegar, ½ cup cold water, honey, salt, and peppercorns. Add the onions and thyme sprigs and marinate for 10 minutes.
  • Transfer to a jar, cover tightly, and refrigerate until very cold. These pickled onions will keep for several months and get better with age.

Nutrition Information

Nutrition Information
Amount per serving
Calories80
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium290mg
Total Carbohydrate21g
Dietary Fiber1g
Sugars19g
Protein0g