Pickled Red Onions
Prep Time: 5 minutes
Resting Time 2 hours
Total Time: 2 hours 5 minutes
Servings: 12
Description
Pickled red onions, the best way! This no-heat version might take a little longer to rest than many of the quick recipes say, but they're properly pink and much sweeter.
Ingredients
- 2 small red onions thinly sliced (or one large)
- ¼ teaspoon sea salt
- ¼ teaspoon honey or sugar
- 3 tablespoons lime juice lemon juice, or 2 tablespoons white vinegar
Instructions
- Place the onion, salt, honey, and lime juice into a jar or container with a lid. Shake until well mixed.2 small red onions, ¼ teaspoon sea salt, ¼ teaspoon honey, 3 tablespoons lime juice
- Set aside, preferably in a warm place, for at least two hours. Shake occasionally if you think of it. The onions are ready when they've turned bright pink and are quite tender. Alternatively, place them in the refrigerator immediately and they'll be ready the following day.
- Refrigerate for up to two weeks in a sealed container.
Video
Notes
Storage: the onions can be kept in a sealed container in the refrigerator for a maximum of two weeks. I recommend using a mix of vinegar and lemon juice if you want to store them for this longer period.
Freezing: I don't recommend freezing pickled onions.
Nutrition
Serving: 1 | Calories: 9kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.003g | Sodium: 50mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.04mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.