Pickled Red Onions¶
 Serves |
 Total Time |
|---|---|
| 12 | 1.02 hours |
Ingredients¶
- 2 small red onions
- 2 cloves garlic
- 1 tsp mixed peppercorns
- 2 cups white vinegar
- 2 cups water
- 0.33 cup cane sugar
- 2 Tbsp sea salt
Cookware¶
- 1 mandoline
- 2 16-ounce jars
- 1 medium saucepan
Instructions¶
Step 1¶
Thinly slice the red onions (it's helpful to use a mandoline), and divide the onions between 2 16-ounce jars or 3 (10-ounce) jars. Place the garlic and mixed peppercorns in each jar, if using.
Step 2¶
Heat the white vinegar, water, cane sugar, and sea salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
Step 3¶
Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.
Source