Serves 4
40 min
Quick Pickled Red Onions
Recipe GLPR5a2d5a7a67b051
Crisp, tangy pickled red onions ready in just 30 minutes. These vibrant, lightly sweet and vinegary onions complement tacos, grain bowls, salads, and roasted vegetables. Paleo, Whole30, and vegan-friendly, they store beautifully in the refrigerator for up to two weeks.
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Ingredients
½ cup apple cider vinegar
¼ cup apple juice
½ teaspoon kosher salt
1 medium medium red onion, thinly sliced
Directions
Measure the apple cider vinegar and apple juice into a small mixing cup or bowl. Add the kosher salt and whisk or stir until the salt dissolves completely.
Slice the red onion into thin rings or half-moons. Layer the onion slices into a clean, small glass jar, packing them gently to maximize space.
Pour the vinegar and apple juice brine over the onion slices, ensuring all pieces are submerged beneath the liquid. Use a clean fork or spoon to gently press the onions down if needed.
Cover the jar with a lid and refrigerate for at least 30 minutes before serving. The longer they sit, the deeper the flavor becomes. Store in the refrigerator for up to two weeks.
