Pickled Onions are one of those topping you don’t know your are missing. They are an incredible addition to sandwiches, tacos , barbecue and salads.
Collect the ingredients
- 1 Red Onion
- 3/4 Red Wine Vinegar
- 1/4 Cup White Vinegar
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1 tsp Black Peppercorns
- Optional: 1 Garlic Clove, 1 tsp Dried Chili Pepper
Slice the Red Onion and put into a large bowl.
Boil 2 – 3 Cups of water
Pour the boiling water over the onions. The onion slices should be submerged in the water.
Wait 30 seconds and drain the water.In a another bowl or Mason Jar, Add: Salt and Sugar into the Vinegar.
Stir the Salt and Sugar into the Vinegar until dissolved.
Pour Vinegar into an air-tight Storage container. I use a 1 quart Mason Jar.
Add any optional ingredients to the Vinegar.
Add Onions to the Vinegar.
For better flavor, wait at least 2 hours before eating. For best results, refrigerate overnight before eating.
For better flavor, wait at least 2 hours before eating. For best results, refrigerate overnight before eating.
Slice Onions, add to a Large Bowl
Pour 2 - 3 Cups of boiling water over the onions. The onion slices should be submerged in the water.
After 30 seconds, drain the water from the onions.
In a bowl, stir the Salt and Sugar into the Vinegar until dissolved.
Pour Vinegar into an air-tight storage container. I use a 1 quart Mason Jar.
Add any optional ingredients to the Vinegar.
Add Onions to the Vinegar.
For better flavor, wait at least 2 hours before eating. For best results, refrigerate overnight before eating.
Store in the refrigerator for up to 10 days.
Ingredients
Directions
Slice Onions, add to a Large Bowl
Pour 2 - 3 Cups of boiling water over the onions. The onion slices should be submerged in the water.
After 30 seconds, drain the water from the onions.
In a bowl, stir the Salt and Sugar into the Vinegar until dissolved.
Pour Vinegar into an air-tight storage container. I use a 1 quart Mason Jar.
Add any optional ingredients to the Vinegar.
Add Onions to the Vinegar.
For better flavor, wait at least 2 hours before eating. For best results, refrigerate overnight before eating.
Store in the refrigerator for up to 10 days.
Notes
Products used in this recipe:
