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