2 medium-sized red onions (sliced thin)1 cup vinegar (apple cider or white)1 cup water1-2 tablespoons sugar (white or honey)1 teaspoon salt1 teaspoon peppercorns (optional)1-2 cloves garlic, smashed (optional)Fresh herbs (thyme, oregano, or bay leaf) (optional)
Instructions:
Slice the Onions: Peel and slice the red onions thinly into rings or half-moons. Pack them into a clean jar.Make the Brine: In a saucepan, combine:1 cup vinegar1 cup water1-2 tablespoons sugar1 teaspoon saltOptional: peppercorns, garlic, and herbs.Heat the Brine: Heat the mixture over medium heat, stirring until the sugar and salt dissolve completely. Bring it to a simmer for 1-2 minutes, then remove from heat.Pickle the Onions: Pour the hot brine over the onions in the jar. Make sure the onions are fully submerged. If necessary, press them down with a spoon.Cool and Refrigerate: Let the jar cool to room temperature. Once cooled, seal and refrigerate for at least 1 hour, but ideally 24 hours for the best flavor.
Tips for Success:
Slice thinly for quicker pickling and better texture.Add extra spices like cumin or chili flakes for a unique twist.Let them marinate for at least 24 hours to enhance flavor.
Storage:
Store in the refrigerator for up to 2-3 weeks.Feel free to print this out or save it to have handy while making your pickled red onions! Enjoy!
