Name: Quick Pickled Red Onion
Total time: 15 min
Yield: 5 srv
Ingredients: Red onion — 250 g; Water — 140 ml; Vinegar 9% (або яблучний) — 60 ml; Sugar — 15 g; Salt — 5 g; Black peppercorns — 5 pcs; Garlic — 3 pcs

Ingredients

Red onion 250 g Water 140 ml Vinegar 9% (або яблучний) 60 ml Sugar 15 g Salt 5 g Black peppercorns 5 pcs Garlic 3 pcs

Nutrition

Per serving: ≈ 15.0 kcal, P 0.6 g, F 0.0 g, C 3.4 g
Total (for 5 srv): ≈ 76.0 kcal, P 3.0 g, F 0.0 g, C 17.0 g
counted 5 of 7 ingredients — the rest are in pieces/ml or missing nutrition data
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking: cooking barely changes the numbers

Prep

After cooling, the pickled onions are ready to eat. For a richer flavor, close the jar with a lid and place it in the refrigerator for a few hours or overnight.

Cooking

Peel the red onion and slice it very thinly into half-rings. Tightly pack the sliced onion and peeled garlic into a clean glass jar (about 0.5 L capacity).
In a small saucepan, combine water, apple cider vinegar, sugar, salt, and whole peppercorns. Optionally, you can add a bay leaf or a pinch of chili flakes.
Place the saucepan over medium heat and bring the mixture to a boil. Stir constantly until the sugar and salt are completely dissolved.
Remove the marinade from the heat and carefully pour it over the onions in the jar so that the liquid completely covers them.
Press down on the onions with a spoon to release any air bubbles. Leave the jar uncovered at room temperature for about 30 minutes until it cools completely.

Quick Pickled Red Onion

Ingredients

Nutrition

Prep

Cooking

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