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Small Batch Pickled Onions

Course Condiment
Cuisine American
Keyword pickled onions, refrigerator pickles, small batch pickles, taco topping
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 4 servings
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.

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

Directions

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