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.
- 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
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.