Homemade Pickled Onions

Ingredients

• 1 red onion (Large, thinly sliced, with the layers separated)
• 240 ml apple cider vinegar (White wine vinegar, champagne vinegar, or rice vinegar may also be used, provided it is clear)
• 1 tsp salt
• 1 tbsp sugar (Optional)
• 1 bay leaf
• 1 tsp whole black peppercorns
• 240 ml water (Boiling)

Steps

1. 1

   Place the thinly sliced red onion, with the layers separated, in the jar where you will store it.

2. 2

   In another jar, combine the apple cider vinegar with the salt, optional sugar, bay leaf, and whole black peppercorns.

3. 3

   Add the boiling water to the vinegar mixture.

4. 4

   Stir very well until the salt and sugar dissolve.

5. 5

   Pour the vinegar solution over the onion. Make sure the onion is completely covered.

6. 6

   Close the jar and shake it gently. Let it cool completely to room temperature.

7. 7

   Store the jar in the refrigerator for up to one month. Wait at least 2 hours before eating the onion; it is even better if left overnight.

Notes

The recipe yields 1 750 ml jar. It is recommended to store it in an airtight glass jar. If the onion is not completely covered by the solution, add enough liquid to cover it, maintaining the specified mixture. The boiling water helps the red onion develop an intense pink color when combined with the acidity of the vinegar.

Nutrition per serving

• side dish
• vegetarian
• vegan
• gluten-free
• dairy-free
• quick pickle
• no-cook
• for tacos