Pickled Red Onions
Keep a jar of pickled red onions on hand for adding to tacos, salads, burgers and avocado toast. These ones are pickled with a mixture of fresh citrus juices and vinegar.
Servings: 6 Servings
- 1 medium red onion thinly sliced
- 1/3 cup fresh orange juice
- 1/3 cup rice wine vinegar
- 1/3 cup water
- Juice of 1 lime
- Juice of 1/2 lemon
- 1 tablespoon agave nectar
- 1 teaspoon kosher salt or sea salt
Place the sliced red onion into a pint-sized canning jar.
In a medium saucepan, whisk together the orange juice, water, rice vinegar, lime and lemon juices, agave nectar and salt.
Bring to a simmer over medium heat.
Carefully pour the liquid into the canning jar, over the onions. Give it a stir.
Let the liquid cool, with the lid off. Then close with the lid and refrigerate for at least 1 hour. Serve as desired.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
The nutritional information, particularly the sugars and sodium, may be inaccurate because the onions do not absorb all of the pickling liquid.
Calories: 25.6kcal | Carbohydrates: 6.2g | Protein: 0.4g | Fat: 0.1g | Sodium: 187.6mg | Fiber: 0.5g | Sugar: 4.9g