Ingredients:
- Red onions, thinly sliced, 1 large-sized
- White vinegar, 1/2 cup
- Red Wine Vinegar- 1/2 cup
- Filtered Water, 1/2 cup
- Sugar, 2 tablespoons
- Salt, 1 1/2 teaspoons
- Whole black peppercorns, 1 teaspoon
- Garlic cloves, peeled and smashed (optional), 2-3
- Red pepper flakes (optional, for some heat), 1/2 teaspoon
- 32 oz Mason Jar
Instructions:
Place the jar of pickled red onions in the refrigerator. They will be ready to use after a few hours, but they taste even better if left to pickle for a day or two.
Prepare the Onions:
Slice the red onions thinly. You can use a sharp knife or a mandoline slicer for even, thin slices.
Prepare the Brine:
In a saucepan, combine 1 cup of white vinegar, 1/2 cup of water, 2 tablespoons of sugar, 1 1/2 teaspoons of salt, and 1 teaspoon of whole black peppercorns. If you’d like to add more flavor, you can also include optional ingredients like smashed garlic cloves, a bay leaf, mustard seeds, and red pepper flakes.
Heat the Brine:
Place the saucepan with the brine on the stove over medium heat. Stir until the sugar and salt are completely dissolved.
Combine Onions and Brine:
Add the thinly sliced onions to a clean, glass mason jar. Pour the hot brine, along with the black peppercorns and any optional seasonings, over the onions.
Cool and Seal:
Allow the pickled onions to cool to room temperature without a lid. Once cooled, seal the jar or container with an airtight lid.
Refrigerate:
