Name: Pickled Red Onions
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 12 servings
Ingredients: 2 2 small red onions; 2 2 cups white vinegar; 2 2 cups water; ⅓ ⅓ cup cane sugar; 2 2 tablespoons sea salt; 2 2 garlic cloves; 1 1 teaspoon mixed peppercorns

Pickled Red Onions

10m

Inspired by Love and Lemons by Jeanine Donofrio, Phoebe Moore

Saved by @fiona (@fiona)

12servings

Makes 12 servings

2small red onions · small
2cups white vinegar
2cups water
⅓⅓ cup cane sugar
2tablespoons sea salt
2garlic cloves · (optional)
1teaspoon mixed peppercorns · (optional)

Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using

You'll need

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.

Your 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. They will keep in the fridge for up to 2 weeks.