PICKLED RED ONIONS

Ingredients

• 2 small pink onions reduce in half of and sliced thin
• 1 cup white vinegar or cider vinegar see notes
• 1 cup water
• ¼ cup sugar see notes
• ¼ teaspoon salt
• 2 small cloves garlic
• 1 teaspoon black peppercorns
• ¼ teaspoon pink pepper flakes optional

Instructions

Add the vinegar, water, sugar, and salt to a small saucepan. Heat over medium-high warmness till the sugar dissolves. Turn off the warmness and let it cool for 3-4 minutes.
Add the sliced onions to smooth resealable jars. Add a few peppercorns, a clove of garlic, and a pinch of purple pepper flakes to every jar. Fill the jar with the warm liquid making positive to cowl all the purple onions. Cool the jars to room temperature earlier than inserting the lids on and setting them in the fridge.
Store in the fridge for up to three weeks.

Notes

If the use of 1 massive jar, add two garlic cloves, about 1 teaspoon of peppercorns, and about 1/4 teaspoon of crimson pepper flakes.
These speedy pickled onions want to be refrigerated. They are no longer shelf stable.
Slice the onions skinny however no longer too thin. I like mine with a little bit of substance for burgers, brats, and sandwiches, however you can slice them thinner if you like. A mandoline comes in very reachable for cutting them wonderful thin.
Use white vinegar, apple cider vinegar, crimson wine vinegar, white wine vinegar, rice vinegar, or champagne vinegar in the brine.
I like my pickled onions to style a little on the candy side. If you are gazing your sugar reduce it returned to a tablespoon or 2.
For a greater herbal sweetener, use honey or maple syrup.
Repurpose a used mason jar with a tight-fitting lid.
Other spices and dried and clean herbs to scan with consist of mustard seeds, cumin seeds, coriander seeds, rosemary, oregano, thyme, cinnamon, or allspice.
This recipe works for different onions like yellow onions or Vidalia Onions.
Store the pickled onions in an hermetic jar in the fridge for up to three weeks.

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