Herbed Pickled Red Onions
Thinly sliced onions are pickled with garlic, oregano and fresh rosemary.
Ingredients
- 1 cup (236ml) white vinegar
- 1 cup (236ml) water
- 2 tablespoons olive oil
- 2 garlic cloves peeled
- 2 tablespoons honey
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 sprigs fresh rosemary
- 11 ounces (312 grams) red onion sliced very thin
Instructions
- Add the vinegar, water, olive oil, garlic, honey, oregano and salt to a pan. Bring to a simmer, remove from the heat.
- Add the rosemary sprigs to 2-16 ounce (500 ml) sterilized jars (see notes how to sterilize jars). Fill with the sliced onions. Pour over the hot vinegar mix and seal and allow to cool.
- Once cooled, refrigerate for up to 2 weeks.
Video
Notes
**To sterilize the jars, wash with warm soapy water and rinse well. Arrange the jars and lids onto a baking sheet and leave in a preheated, 175 degree F/80 degree C oven for 25 minutes. Or, boil the jars and lids in large saucepan of boiling water for 15 minutes. Allow to dry completely.
Nutrition
Serving: 1 | Calories: 70kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 268mg | Fiber: 1g | Sugar: 6g