the easiest pickled red onions recipe

pickled red onions are one of our favorite things to have on-hand at all times. avocado toast? add pickled red onions. recreating souvla salad? add pickled red onions. tacos? pickled red onions. it’s nice to just have them prepped and ready in the fridge to add wherever you’d like them! they’re easy to make and so tasty!

INGREDIENTS

• 1 large or 2 small red onion(s)

• 2 c. white vinegar

• 2 c. water

• 1/3 c. sweetener — we used monkfruit sweetener, but cane sugar works too!

• 2 tbsp sea salt

INSTRUCTIONS

start by cutting up your onion into thin slices. to do this, if you have a mandoline slicer that’ll work best, but you can also use your classic kitchen knife. either way, thin slices! you’ll need 1-2 mason jars or whatever glass jar you prefer and place the onions into them.

add vinegar, water, salt, and sweetener to a medium pot over medium heat. stir until the salt and sweetener are dissolved—about 1-2 minutes. once it’s all dissolved, remove from heat and allow to cool. once cool, pour the mixture over the onions in the mason jar(s). set aside and allow them to fully cool until they reach room temperature. once they’ve reached room temperature, transfer your pickled red onions to the fridge.

your pickled red onions will be ready to eat once they are bright pink in color and tender. this typically takes about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. they will keep in your fridge for up to 2 weeks! enjoy! :-)