1. Prepare the onions:
Peel the onions and slice them into thin rings or strips. Loosely layer them into a clean, sterilized mason jar or screw-top jar.
2. Make the brine:
In a small saucepan, combine the vinegar, water, salt, and sugar. Bring to a boil while stirring until the salt and sugar have fully dissolved.
3. Pour over the onions:
Carefully pour the hot brine over the onions until they’re completely covered. Try not to trap any air bubbles — press the onions down gently if needed.
4. Let cool & infuse:
Seal the jar and let it cool at room temperature. Then refrigerate for at least 1 hour — overnight is best for maximum flavor.
5. Serve or store:
Your pickled onions will keep in the fridge for 2–3 weeks. They’re perfect on salads, wraps, sandwiches, bowls, or burgers.
Nutritional Information (per 100 g)
• Calories: approx. 28 kcal
• Carbohydrates: approx. 6 g
• Sugar: approx. 3.5 g
• Protein: approx. 0.5 g
• Fat: 0 g
• Fiber: approx. 1 g
