Pickled Red Onions

quick-pickled red onions

Makes 1 pint · 7 kcal per serving

Ingredients

• 150 g Red Onion
• 120 g Vinegar
• 120 g Water
• 6 g White Sugar
• 9 g Salt

Method

1. 1. Thinly slice the onion and pack into a jar.
2. 2. Warm the vinegar, water, sugar, and salt until dissolved; pour over to cover.
3. 3. Cool, then refrigerate.
4. Ready in ~30 min, better after a few hours. Keeps ~2 weeks.

Notes

A fridge pickle, not for canning.