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Cooking for One

Small Batch Pickled Onions

Make quick pickled red onions with cider vinegar, lime juice, and honey in a small jar. Ready in 30 minutes and kept in the fridge for tacos.

By

Sara Noel
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Small Batch Pickled Onions

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Thin red onion slices pickled in a sweet and tangy brine of cider vinegar, lime juice, and honey. Keep them in the fridge for tacos and salads.
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Prep Time10 minutes
Cook Time2 minutes
Total Time12 minutes
CourseCondiment
CuisineAmerican
Servings4 servings
Calories46
Ingredients Equipment Directions Notes

Ingredients
  

  • 1 small red onion about 3 oz
  • ½ cup water
  • ¼ cup apple cider vinegar
  • 2 Tbsp lime juice
  • 2 Tbsp honey
  • ¼ tsp kosher salt

Equipment

  • saucepan
  • mason jars

Directions
 

  1. Slice the onion thinly into ¼-inch half moons and pack them into a clean 2-cup glass jar.
  2. In a small saucepan, warm the water, vinegar, lime juice, honey, and salt until the honey and salt dissolve and the brine just simmers.
  3. Let the brine cool for a few minutes so it will not crack the glass, then pour it over the onion.
  4. Press the slices down under the liquid and put the lid on.
  5. Let the jar stand at room temperature for 30 minutes, then refrigerate.

Notes

These are refrigerator pickles, so keep them in the fridge. They are not for shelf storage.

Nutrition

Serving: 55g | Calories: 46kcal | Carbohydrates: 12g | Protein: 0.3g | Fat: 0g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 150mg | Potassium: 57mg | Fiber: 0.4g | Sugar: 9.8g | Vitamin A: 4.3IU | Vitamin C: 3.9mg | Calcium: 7.7mg | Iron: 0.1mg

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings. Brands and portions vary, so use it only as an approximation.

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