Pickled Red Onions

Pickled Red Onions

from tasteofhome.com

Ingredients

  • 3/4 cup water
  • 2/3 cup white wine or cider vinegar
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 1 medium red onion, thinly sliced
  • Optional: fresh rosemary, thyme or dill sprigs, whole black peppercorns, small dried chili or garlic clove

Directions

  1. 1

    Slice the onions into rounds using a sharp chef's knife or a mandoline. You can choose thinner slices for a softer texture or thicker slices for more crunch, depending on your preference. Use your fingers to separate the layers, then transfer the onion slices to a large glass jar. Press firmly to pack the onions tightly inside.

  2. 2

    Combine the water, vinegar, sugar, salt and any optional pickling spices in a large bowl, then whisk together until the sugar and salt are completely dissolved.

  3. 3

    Pour the pickling liquid over the onions in the jar until the onions are completely submerged. Seal the jar and let it stand at room temperature for 2 hours.

  4. 4

    Once the onions are tender and bright pink, they're ready to enjoy. Serve immediately or store in the refrigerator for up to 2 weeks.