Red Pickled Onions

Help your palate and your gut bacteria. Red onions are so good- and good for you! They liven up your tacos, salads, and eggs. I’ve made this recipe without boiling them because they don’t last long in my house. I’ve also done radishes this way

Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min

Pickled red onions add a sweet & tangy pop of flavor to salads, sandwiches, burgers, and more! Once you make them, they'll keep in the fridge for up to 2 weeks.

Equipment

• 10-oz. Mason Jars
• Mandoline (makes it super easy to make thin slices!)
• Medium Pot

Ingredients

• 2 small red onions
• 2 cups white vinegar
• 2 cups water
• ⅓ cup cane sugar
• 2 tablespoons sea salt

Optional

• 2 garlic cloves
• 1 teaspoon mixed peppercorn
  
  

Instructions

• Thinly slice the onions using a mandoline, if you have one, and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Spread the garlic and peppercorns among the jars, if using.
• 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.

From:
Pickled Red Onions - Love and Lemons
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