Pickled Red Onions

​These onions are delicious on a sandwich or hot dog, easy to make, and makes just enough to keep a jar at home and at work to share or keep coworkers away 😉

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Ingredients

• 3 large mouth pint jars, lids & rings
• 3 bay leaves
• 3 tsp peppercorns (whole black or multicolored)
• 2-3 red onions – about 6 cups when cut
• 2 tsp kosher or canning salt
• Brine:
  • 2 c water
  • 1 c cider vinegar
  • ⅓ c white sugar
  • 1 ½ tsp kosher or canning salt
  • 1 Tbs minced garlic

Directions

• Cut onions into ¼ inch wide strips longways. Halve so the strips are 2-3 inches long
  • If using smaller onions, you can cut them into ¼ inch thick rings instead of strips, should still be about 6 cups
• Place onion pieces into a large glass (or plastic) bowl. Sprinkle with 2 tsp salt and toss to coat
• Let sit for 30 minutes, then rinse well with cold water and drain well in a colander
• While onions are draining, mix all brine ingredients together in a 2 quart pot
• Bring to a simmer, let simmer 20-30 minutes
• Put 1 tsp peppercorns and 1 bay leaf in each jar
• Carefully fill jars equally with onions, packed loosely. Leave about ½ inch of space at the top of the jar
• Warm jar lids by placing them in hot but not boiling water
• Pour brine over the strips, leaving about ½ inch of space at the top of the jar
• Clean the rim of the jars, dry the warmed lids, place lids on the jars, and tighten the rings
• Let cool, then place in the refrigerator
• Wait for 1-2 weeks before using, store in the fridge

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Recipe Card PDF

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