Recipes

Pickled Red Onions

INGREDIENTS

  • 2 red onions
  • 2 cups apple cider vinegar
  • 2 cups water
  • ⅓ cup sugar
  • 2 tablespoons salt
  • 1 teaspoon peppercorns; optional
  • Serves 10-15

DIRECTIONS

Remove outer dry skin of onion. Using a mandoline, thinly slice onions. 

Add onions to mason jar. Do not pack. If using peppercorns, add to each jar. 

In a medium saucepan, heat the vinegar, water, sugar, and salt over medium heat. Stir until the sugar and salt dissolve, about 1-2 minutes. 

Let the mixture cool and pour over the onions in mason jars and seal with lids

Cool jars to room temperature and store the pickled onions in the fridge.

If sliced thinly, your pickled onions will be ready to eat in as little as one hour, or 12+ hours for thick slices. Onions will soften and turn bright pink. 

NOTES: 

Store pickled onions in the refrigerator for up to 2 weeks.

Pickled onions make great toppings for avocado toast, sandwiches, burgers and salads

 

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