Pickled Red Onion
A recipe from Georgia Department of Education School Nutrition
These are are a student favorite and great for placing on your serving lines as a topping option on Nacho, Burrito, Taco, and Hot Dog days. They also add wonderful flavor to Street Tacos, BBQ Sandwiches, and Chili.
Ingredients:
- 2 lbs Onion, red, raw, sliced thin
- 1 tbsp Salt, kosher
- 1 tbsp Sugar, granulated
- 1 cup Vinegar, apple cider
Steps:
- Place thinly sliced red onion in a mixing bowl.
- Sprinkle salt over the onions and gently stir to coat. Allow the onions to sit 10-15 minutes.
- Add sugar and gently stir to coat. Allow the onions to sit an additional 10-15 minutes.
- Pour in the apple cider vinegar and mix to combine.
- Cover, label, and date the onions and store them in the cooler overnight.
Hold at 41°F or below.
Allowing the red onions to pickle overnight is an important step. This develops great flavor and color. The pictures below show how the onions transform.
Recipe Details
HACCP Category:
Process #1 (No Cook)
Portions:
32
Portion Size:
1 oz.
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 14 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | 148 | mg |
Additional Recipe Photographs
