Pickled red onions have probably been done a lot, but my girlfriends entire family has me make these religiously for them. So maybe you’ll find this useful. They definitely put sandwiches, burritos, tacos, etc. on a whole other level. Make them this morning and you could have chilled onions for dinner tonight. It has been done.
Jar size depends; if your jar is 1 quart, this should work. Smaller jars are ok. If there is brine left over, you can refrigerate and use it again the next time.
Ingredients:
1 large red onion.
1 large garlic clove.
5-8 black peppercorns (optional, but I use them).
1 cup white vinegar.
1/3 cup apple cider vinegar.
2/3 cup filtered water.
1 Tablespoon salt.
1 teaspoon sugar.
Directions:
Step 1: Dice your garlic clove and add it to the bottom of the jar.
Step 2: Cut the onion into thin slices and stuff them into the jar, taking care to pull them apart into individual strips.
Step 3: Add the two types of vinegar, salt, and water into a saucepan. Set to medium-high heat on the stove, stir to combine while it heats.
Step 4: Once boiling, add the sugar, stir, and let boil for an additional 5 minutes.
Step 5: When the 5 minutes are up, immediately pour this brine into the jar and cover with a lid. Allow the jar to sit until it comes to room temperature. Put into the refrigerator and let sit overnight (one week is best!).
Happy pickling!
bon appetit
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