Ingredients
Pickling Brine
- 2 cups white vinegar
- 2 cups water
- ⅓ cup cane sugar
- 2 tablespoons sea salt
- (Optional) 2 garlic cloves
- (Optional) 1 teaspoon mixed peppercorns
Vegetables
- 2 small red onions, thinly sliced
Instructions
- Slice Onions: Thinly slice the red onions and evenly divide them into 2–3 sterilized glass jars, preparing them for the pickling process.
- Prepare Brine: In a saucepan, combine the white vinegar, water, cane sugar, and sea salt. Heat gently while stirring until the sugar and salt are fully dissolved to create the pickling brine.
- Cool Brine: Remove the brine from heat and allow it to cool slightly until it is warm but not hot to prevent cooking the onions when poured over.
- Pour Brine Over Onions: Carefully pour the warm brine over the sliced onions in the jars, making sure the onions are completely submerged for even pickling.
- Cool to Room Temperature: Leave the jars uncovered until they reach room temperature to ensure safety before sealing.
- Seal and Refrigerate: Seal the jars tightly and place them in the refrigerator to chill and intensify the flavors.
- Rest and Serve: The pickled onions are ready to eat after 1 hour of refrigeration but are best when left to rest overnight for a deeper, more developed tangy flavor.
Notes
- For extra flavor, add optional garlic cloves and mixed peppercorns into the jars before pouring the brine.
- Sterilize jars properly to ensure longer shelf life of the pickled onions.
- Store pickled onions in the refrigerator and consume within 2-3 weeks for best freshness.
- These pickled onions pair wonderfully with grilled meats, sandwiches, salads, and tacos.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian