Crunchy, sour, sweet, and spicy, I love pickles.  Basically, if you can pickle it, I’ll like it.  I must admit, though, that the first thing that drew me to these pickled red onions wasn’t the flavor—which is amazing, by the way—it was their shocking, hot pink color.  These beauties are great with a sandwich, alongside a meat & cheese tray, or, as I tend to have them, straight out of the jar.  The best part is that you need little more than the time it takes to boil water to make them.

Here’s what you’ll need:

1 large red onion
1 teaspoon sugar
1 teaspoon salt
1-2 cups rice vinegar, white wine vinegar, or apple cider vinegar

The following are optional and adjustable to your taste.  Use as much or as little as you like, or none at all.

2-3 cloves of garlic
5-10 black peppercorns
5-10 allspice berries
3 springs of thyme
1-3 small dried chilies

Start out by putting 6-8 quarts of water on to boil.

While you wait for the water, slice the onions in thin rings or half-moons and place in a colander or strainer in the sink.

Place the herbs and spices you have chosen in the bottom of an airtight pint-size container, such as a canning jar, and set aside.

Mix the sugar, salt, and vinegar together and also set aside.

Once the water boils, slowly pour it over the onions to lightly blanch them.

Carefully pack the onions into your jar (they’ll be a little hot) and cover with the vinegar solution.  If the onions aren’t completely covered, add enough vinegar to do so.

Cover tightly, give a good shake, and refrigerate.

They’ll be good after 30 minutes, but even better the longer they sit in the fridge.  I made mine a month ago and they’re still crunchy and even more delicious.

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