I absolutely love pickled red onions. They go well on anything and in anything–honestly, J and I will just eat them straight out of the jar sometimes.
They’re so easy to make too! And it doesn’t need to be red onions, although I love the ruby color. Make them with any onions and switch up the vinegar too to see what you like best taste-wise.
Ingredients
- 1.5 cups sliced red onion
- 1 clove garlic
- 3 Tbsp pure cane sugar
- 1.5 Tbsp salt
- 1/2 tsp peppercorns
- 1 cup white wine, balsamic, or rice vinegar
Instructions
-
Thinly slice the red onion and peel the garlic. Place the onion and garlic in a large glass or ceramic bowl.
-
Add the sugar, salt, and peppercorns to a small saucepan. Add the vinegar and stir until the sugar and salt are dissolved. Place a lid on the pot and bring the mixture up to a boil.
-
Once boiling, pour the vinegar over the sliced onion and garlic. Press the onion down so all the pieces are submerged, then let the mixture cool to room temperature.
-
Once cool, use the onions immediately or transfer the onions and all the brine to a lidded non-reactive container (glass, ceramic, or plastic) for storage in the refrigerator. The onions can be stored in the refrigerator for 3-4 weeks.