Ingredients
Pickling Brine
- 2 cups white vinegar
- 2 cups water
- ⅓ cup cane sugar
- 2 tablespoons sea salt
Vegetables & Optional Flavorings
- 2 small red onions, thinly sliced
- 2 garlic cloves (optional)
- 1 teaspoon mixed peppercorns (optional)
Instructions
- Prepare the Onions: Thinly slice the red onions and distribute them evenly between 2 to 3 sterilized jars, ensuring the slices will fit comfortably.
- Make the Brine: In a saucepan, combine the white vinegar, water, cane sugar, and sea salt. Heat the mixture over medium heat, stirring until the sugar and salt are fully dissolved.
- Cool the Brine: Allow the brine to cool slightly until it is warm but not hot, to avoid wilting the onions excessively.
- Add Optional Flavorings: If using, place the garlic cloves and mixed peppercorns into the jars with the onions to infuse additional flavor.
- Pour the Brine: Pour the warm brine over the sliced onions in the jars, making sure the onions are fully submerged for best pickling results.
- Cool to Room Temperature: Leave the jars uncovered and allow them to cool to room temperature to prevent condensation.
- Seal and Refrigerate: Once cooled, seal the jars with lids tightly and refrigerate.
- Rest and Serve: The pickled onions are ready to eat after 1 hour but taste best after resting overnight to develop full flavor.
Notes
- For a sharper onion flavor, use white or red wine vinegar instead of white vinegar.
- Make sure jars and lids are sterilized to extend shelf life and avoid spoilage.
- Pickled onions can be stored in the refrigerator for up to 2 weeks.
- Add fresh herbs like thyme or rosemary for an herbal twist.
- Use on tacos, burgers, salads, or as a condiment for grilled meats.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegan