Pickled Red Onions

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Love & Lemons

Total Time

10 mins

Prep Time

5 mins

Cook Time

5 mins

Rating

(455)

Ingredients

12 servings

2 small red onions
2 cups white vinegar
2 cups water
⅓ cup cane sugar
2 tablespoons sea salt
2 garlic cloves (optional)
1 teaspoon mixed peppercorns (optional)

American Beginner Gluten-Free Healthy ...

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Preparation

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Step 1

Thinly slice the onions using a mandoline for uniform slices and divide them between two jars. Add garlic and peppercorns to each, if using.

Step 2

In a medium saucepan over medium heat, combine vinegar, water, sugar, and salt. Stir until the sugar and salt dissolve, about 1 minute.

Step 3

Let the brine cool slightly, then pour it over the onions in the jars.

Step 4

Allow the jars to cool to room temperature, then cover and refrigerate.

Step 5

Onions are ready to eat once they are bright pink and tender, about 1 hour for very thinly sliced onions or overnight for thicker slices. They will keep in the fridge for up to 2 weeks.

Chef’s notes

You can experiment with different vinegars, such as a mix of white wine and rice vinegar, or apple cider vinegar and white vinegar.

Consider adding peppercorns or garlic cloves for extra flavor complexity.

Use 16-ounce Ball Mason jars for easy pickling and storage.

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Pickled Red Onions

Ingredients

Preparation

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Step 5

Chef’s notes

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