Pickled onions are a staple in our home. These are not cultured but full of spice, flavor, and nutrition. Onions are highly nutritious and vinegar is too! These are very easy to make and ready after one night in the fridge. Pickled red onions are our favorite and the vinegar really mellows the red onion. White onions are great to use in this recipe as well.
You will need:
*1 Quart Mason jar or another glass container
*2 to 3 red or white onions
*Vinegar of choice ( for this specific task I use plain old white vinegar)
*1 cup water and 1 cup vinegar ( equal parts, if you are using a pint jar 1/2 cup of water and 1/2 cup of vinegar)
*1 tablespoon sugar and 1 tablespoon salt ( if you are using a pint jar you would use 1/2 tablespoon of each, equal parts)
*Spice: I use 5-10 peppercorns, 2-3 dried red chilies, Mexican oregano OR bay leaves, garlic, and peppercorns
I start with putting the spices I want into the bottom of the jars I will use.
Next, I slice the onions thinly and pile them in. I try to pack them tightly. In a small saucepan, I heat up equal parts water and vinegar with equal parts sugar and salt. When it begins to simmer I pour it over the onions leaving about a half inch to an inch headspace. I put tops on the jars and leave them on the counter to cool. For pickling, you can use the metal lids or plastic lids. Once cooled I put them in the fridge. They get better with time and will produce this awesome pink color within an hour or two. I pile these beautiful pickled onions on sandwiches, salads, meats, or even cheese platters.