30-minute Pickled Onions
30-minute pickled onions are a perfect condiment for Mexican food, especially carnitas, cochinita pibil or fish tacos.
- 2-3 red onions large onions
- 1.5 Teaspoons whole black peppercorns
- 2 Cups vinegar white wine vinegar or apple cider vinegar
- 2 - 3 Tablespoons sugar
- 3 Teaspoons table salt
- water enough to fill jar
Peel the onions and cut them in half. Using a sharp knife or a mandolin, thinly slice the onions and place in a large glass jar (or heat proof bowl) with an airtight cover
Add the peppercorns to the jar and lightly shake the jar to disperse the peppercorns
In a small pot, combine the vinegar, sugar, and salt and heat until sugar and salt are dissolved (couple of minutes). Pour into the jar (or a heat proof bowl) with the onions
Fill the jar with water until the water level reaches the top of the onions
Let sit in room temperature for 30 minutes to an hour and place the extra in the refrigerator for later. Serve immediately, or refrigerate in a sealed container for up to 2 weeks.
Calories: 43kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 700mg | Potassium: 42mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg