Pickled Red Onions
Ingredients
- 2 small red onions
- 2 cup white vinegar
- 2 cup water
- 1/3 cup cane sugar
- 2 tbsp sea salt
- 2 garlic cloves (optional)
- 1 tsp mixed peppercorns (optional)
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.
- 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.
- The 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.
Notes
- They will keep in the fridge for up to 2 weeks.