Pickled Red Onions Recipe
Pickled Red Onions
- 1 cup Water
- 1 cup Vinegar White, Apple Cider, Red Wine
- 2 tsp Kosher Salt
- 3 tbsp Sugar Or Sugar Substitute (Optional)
- 2 cloves Garlic
- 4 sprigs Thyme
- 10 Black Peppercorns
- 2 Bay Leaves
- 1 pinch Red Pepper Flakes
- 1 large Red Onion
- To a pot, add 1 cup vinegar, 1 cup water, 2 teaspoons of kosher salt, and 3 tablespoons sugar. Stir and bring to a boil, then remove from the heat.1 cup Water, 2 tsp Kosher Salt, 3 tbsp Sugar
- Slice the onion pole to pole aka root to stem. Your knife point will be at the stem and heel will be at the root.
- Cut off the stem. Then place the onion cut side down. Slice in half; from the middle of the root. Cut off the root. Remove the out papery layer and the first layer
- Place it on cutting board with stem at the top and root at the bottom. Slice from right to left. Try to be consistent as possible
- When you get close to the end flip it on its side and continue slicing
- Put them in the jar, but before you add the pickling liquid you can add any herbs and spices or other vegetables
- Today we are going with smashed garlic, bay leaves, thyme, black peppercorns, and red pepper flakes. Don't overthink it and always experiment with alternate seasons. I usually make with two smaller jars. Each with half an onion. One jar with this recipe and another with an experiment. Use any herbs and spices that you like!2 cloves Garlic, 4 sprigs Thyme, 10 Black Peppercorns, 2 Bay Leaves, 1 pinch Red Pepper Flakes
- Pour the pickling liquid into the jar
- Add a paper towel if the onions aren't fully submerged.
- Put on the cover and let them sit at room temp for an hour before putting in the fridge.
- A whole onion doesn't last more than a week in my house. So, plan on making them once a week.