Pickled Red Onions Recipe

Pickled Red Onions

Jonny
Pickled red onions are a great acidic complement to barbequed meats, sandwiches, hot dogs, tacos, salads and anything else you can think of.
Prep Time 5 minutes
Cook Time 5 minutes

Ingredients
  

  • 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

Instructions
 

  • 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.
  • Enjoy!

Notes

Pickled red onions are a great acidic complement to barbequed meats, sandwiches, hot dogs, tacos, salads and anything else you can think of.
Keyword onions, sides, vegetables

Jonny

Backyahd Pitmaster

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