INGREDIENTS
2 small red onions
2 cups white vinegar
2 cups water
1/3 cup cane sugar
2 tablespoons sea salt
optional
2 garlic cloves
1 teaspoon mixed peppercorns
DESCRIPTION
These pickled red onions are easy to make; they can be prepared in just 10 minutes and ready to eat in an hour (but they are best overnight) they are so good that even my picky 12-year-old loves them.
The onions are good in the refrigerator for 2 weeks.
DIRECTIONS
Thinly slice the onions, and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using. (I call for one, but I usually put 2 or 3 cloves in each jar, and 8 – 10 peppercorns)
Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
Your pickled onions will be ready to eat once they’re bright pink and tender – about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.