Low Sodium Quick Pickled Red Onions
Transform your meals with these tangy and flavorful Low Sodium Quick Pickled Red Onions—ready in just minutes! This no-boil recipe combines thinly sliced red onions with a honey-sweetened vinegar brine, infused with aromatic spices like black peppercorns, mustard seeds, and crushed red pepper flakes. A touch of garlic elevates the taste, creating the perfect balance of savory, sweet, and mildly spicy. With minimal prep time and a short sit to pickle, these onions are an easy-to-make, low sodium condiment that is perfect for enhancing tacos, sandwiches, salads, or burgers. Make a batch today and enjoy this healthy, versatile topping that keeps fresh for up to two weeks!
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Recipe Information
Ingredients
- 1 large red onion
- 0.5 cup white vinegar
- 0.5 cup water
- 1 tablespoon honey
- 0.5 teaspoon black peppercorns
- 0.25 teaspoon mustard seeds
- 0.25 teaspoon crushed red pepper flakes
- 1 small garlic clove
Instructions
Peel the red onion and slice it into thin rings or half-moons, about 1/8-inch thick. Place the slices in a medium glass or stainless steel bowl.
In a small saucepan, combine the white vinegar, water, and honey. Stir the mixture over medium heat until the honey is completely dissolved, about 2-3 minutes. Do not let it come to a boil.
Add the black peppercorns, mustard seeds, and crushed red pepper flakes to the vinegar mixture. Stir in the crushed garlic clove to enhance the aroma and flavor.
Pour the hot vinegar mixture over the sliced onions. Use a spoon to press the onions down so they are submerged in the liquid.
Let the onions sit at room temperature for about 20-30 minutes, stirring occasionally to ensure all slices are pickled evenly.
Once cooled and pickled, transfer the onions along with the pickling liquid into a clean, airtight jar or container.
Refrigerate the pickled onions for at least 30 minutes before serving. They will keep well in the refrigerator for up to 2 weeks.
Serve the pickled red onions as a tangy condiment with your preferred dishes such as salads, tacos, sandwiches, or burgers.
Nutrition Facts
Calories |
157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14 mg | 1% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 23.7 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 353 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
