Easy Pickled Onions for sides, sandwiches, tacos, toppings…just about anything!
- 1 Quart sized jar
- ¾ cup White Vinegar
- 2 Tbsp Sugar
- 1 Tbsp Pickling Salt
- ⅛ tsp Black Pepper
- 3 Red Onions (Sliced )
- 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.