Quick Pickled Red Onions
Servings: 2 Cups
Ingredients
- 1 cup De La Rosa Pomegranate Vinegar
- ½ cup water
- 1 tablespoon honey
- 1½ teaspoons kosher salt
- 1 large red onion peeled and thinly sliced
- 6 whole black peppercorns
- 1 small bay leaf
Instructions
- Place the sliced red onion, peppercorns, and bay leaf in a heatproof jar.
- In a small saucepan, combine the pomegranate vinegar, water, honey, and salt. Bring just to a simmer, stirring until dissolved.
- Pour the hot liquid over the onions. Press the onions down gently so they are submerged.
- Allow to cool to room temperature, then refrigerate.
- The onions are ready in as little as 30 minutes and become even more vibrant and flavorful after several hours. Store refrigerated for up to 3 weeks.
Nutrition
Calories: 55kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 1750mg | Potassium: 90mg | Fiber: 1g | Sugar: 11g | Vitamin A: 3IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 0.2mg
