Quick Pickled Onions
Holli Medley
These quick pickled onions are a great way to use your fresh and organic onions to add spice to sauces, meals, salads, and more.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Side Dish
Cuisine Southern
Servings 1 jar
Calories 148 kcal
Brine
- 1 cup water
- 1 cup white vinegar
- 2 tbsp sugar
- 1 tbsp salt
Vegetables
- 5-8 each shallots thinly sliced
- 2 each garlic cloves whole
- 1/4 each yellow onion thinly sliced
- 1/4 tsp black peppercorn
Instruction for Vegetables
Wash the shallots. Thinly slice them.
Add the garlic, yellow onion, and peppercorn.
Put into a pint mason jar.
Instruction for Brine
Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
As soon as it reaches a good boil, pour it over the shallot mixture in the jar until the onions are just covered.
Put the top on immediately and put into the refrigerator.
Calories: 148kcalCarbohydrates: 27gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 7009mgPotassium: 93mgFiber: 1gSugar: 24gVitamin C: 1mgCalcium: 14mgIron: 1mg
Keyword pickling, quick pickles