Pickled Onions, The quick and easy way

1/2cup
Servings
5-10m
Prep Time
0m
Cook Time
5m
Ready In


"I saw this recipe being made on a show called "The Cook Up' on S.B.S. I was making a charcuterie board and decided to make this as an addition, and I am so glad I did, as everyone loved it! I made the day prior and kept it in the fridge for the flavors to blend, which worked so well. I have made these again to serve as a side and used half white vinegar & rice wine vinegar together, which also worked really well. This can be kept in the fridge for 4- 5 days."

Original recipe yields 1/2cup serving
OK

Nutritional

  • Serving Size: 1 (170.8 g)
  • Calories 84.2
  • Total Fat - 0.1 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 4658.7 mg
  • Total Carbohydrate - 18.8 g
  • Dietary Fiber - 1.9 g
  • Sugars - 13 g
  • Protein - 1.2 g
  • Calcium - 30.7 mg
  • Iron - 0.5 mg
  • Vitamin C - 8.3 mg
  • Thiamin - 0.1 mg

Step 1

Cut the onion in half length ways and peel. Using a very sharp knife, slice your onion very finely into slices along the grain.

Step 2

Place the sliced onion in a bowl and, with your hands, massage in the salt and sugar, cover the bowl with glad wrap and set aside for at least two hours.

Step 3

After 2 hours you will see that the onion slices have collapsed a little and released some liquid. Using clean hands again, squeeze the sliced onions to get out the last of their juices and place in another bowl, and add in the vinegar.

Step 4

Onions can be used straight away, although I recommend leaving in the fridge for a few hours, they will keep in the fridge for about 4 - 5 days.

Tips & Variations


No special items needed.

Related