Quick & Easy Refrigerator Pickled Onions
These refrigerator pickled onions add a pop of flavor to sandwiches and are great served alongside grilled meats. Keep some in your fridge at all times!
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Servings: 32 servings
Equipment
- 1 quart jar with lid
Ingredients
- 4 cups red onion sliced (about 3 medium)
- 1 jalapeno pepper
- 4 cloves garlic
- 1 - 2 sprigs fresh thyme
For brine:
- 1 cup white vinegar
- 1 cup hot water
- 1 tablespoon salt
- 1 tablespoon sugar
Instructions
- Slice red onion thinly, cutting each onion in half and then into thin slices. Cut pepper in half.4 cups red onion, 1 jalapeno pepper
- Fill a quart-sized jar with the onions, pepper, garlic, and thyme, pressing lightly to compact the ingredients a bit.4 cloves garlic, 1 - 2 sprigs fresh thyme
- Combine brine ingredients; stir to dissolve salt and sugar.1 cup white vinegar, 1 cup hot water, 1 tablespoon salt, 1 tablespoon sugar
- Pour brine over the onions in the jar, filling it to within a quarter inch of the jar rim. Cover and refrigerate for 48 hours before using.
- Store in the refrigerator for up to a month.
Notes
- Recipe yields 1 quart.
- Feel free to use apple cider vinegar instead of white vinegar if you prefer.
- Since this recipe is a refrigerator pickle, not a canned product, you can use any upcycled jar you have on hand. No need to use up your precious canning jars! The recipe calls for a quart sized jar, but you can divide the ingredients between two pint sized jars as well.
Nutrition
Serving: 2tablespoons | Calories: 12kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 219mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.1mg
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