Pickled Onions

I think we all love pickled things. Something about about an acid taste to the dish makes it better. We put them on our pork carnitas, sandwiches, salads, pulled pork sandwiches, coleslaw, top them on ramen, or just on the side of just about everything (they are pretty tasty in Bloody Mary’s too 😉

This is a very straight forward and simple recipe; put everything in a small pot and heat it up. Pour into a jar of sliced red onions and stick ’em in the fridge. That’s it. If you wish to make them shelf stable, you can do a water bath, but these don’t last very long after they are made anyway. Kids snarf ’em down as they open the fridge and spot the jar

Ingredients:

1x Quart sized jar
3/4 cup white vinegar
2 teaspoon sugar
1 tablespoon essential pickling salt
1/8 teaspoon pepper
three red onions sliced per quart jar

Instructions:

Place all the ingredients into a small pot and heat until nearly boiling. Make sure all the sugar and salt dissolves.

Stuff three red onions sliced per quart jar, then fill up with the hot pickling liquid. Top off with distilled water as you won’t have enough pickling liquid to fill the whole jar. Cap and place in fridge overnight. Good to eat right away, but will taste best after it cools down in the fridge. 24 hours is the sweet spot and they taste better the longer they sit!

Water bath the jars if you want them to be shelf stable. Be aware, if you water bath, some of the pink pigment will disappear, but that is completely normal.

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Pickled Onions

Easy Pickled Onions for sides, sandwiches, tacos, toppings…just about anything!

Author: Jenna & Nathan

Servings: 1 Mason Jar

Ingredients 

• 1 Quart sized jar
• ¾ cup White Vinegar
• 2 Tbsp Sugar
• 1 Tbsp Pickling Salt
• ⅛ tsp Black Pepper
• 3 Red Onions, Sliced

Instructions 

• Place all the ingredients into a small pot and heat until nearly boiling. Make sure all the sugar and salt dissolves.
• Stuff three red onions sliced per quart jar, then fill up with the hot pickling liquid. Top off with distilled water as you won't have enough pickling liquid to fill the whole jar. Cap and place in fridge overnight. Good to eat right away, but will taste best after it cools down in the fridge. 24 hours is the sweet spot and they taste better the longer they sit!
• Water bath the jars if you want them to be shelf stable. Be aware, if you water bath, some of the pink pigment will disappear, but that is completely normal.