Looking to elevate your next salad or bowl? Add pickled red onions. Sweet, tangy, and the perfect way to bring a bright pop of flavor to just about anything.
Ingredients:
- 2 small Red Onions
- 2 cups White Vinegar
- 2 cups Water
- ⅓ cup Cane Sugar
- 2 tbsps Sea Salt
- 2 Garlic Cloves (optional)
- 1 tsp mixed Peppercorns (optional)
- Fresh Herbs (optional)
Instructions:
- Thinly slice the onions (a mandoline helps) and divide between 2 (16-ounce) jars or 3 (10-ounce) jars. Add garlic, peppercorns, and herbs to each jar, if using.
- In a saucepan over medium heat, combine vinegar, water, sugar, and salt. Stir until dissolved, about 1 minute, then let cool slightly. Pour over the onions and let sit until cooled to room temperature before refrigerating.
- Onions are ready once bright pink and tender, about 1 hour for very thin slices or overnight for thicker cuts. Store in the fridge for up to 2 weeks.