Halve the recipe if you'd like less onions. These make a ton!
Ingredients:
- 2 small red onions
- 2 cups white vinegar (apple cider works too!)
- 2 cups water
- 1/3 cup cane sugar
- 2 tablespoons sea salt
- 2 garlic cloves (optional)
- 1 teaspoon mixed peppercorns (optional) (I used black....they're less spicy.)
Directions:
- 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. If using, place the garlic and peppercorns in each jar.
- 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.
*www.loveandlemons.com