Pickled Red Onion
HB-9115 · Hand-built original · American
Thin-sliced red onions covered in a hot vinegar brine with sugar and salt, then chilled until tangy and crisp. The onions are used as a topping and are best after a full day in the brine.
AmericanMain courseVegetarianVeganGluten-freeDairy-freeEgg-free
Main ingredient: apple
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- Red onions, according to taste
- 1 cup vinegar (apple cider vinegar or white vinegar)
- 1 cup water
- 1-2 tablespoons sugar
- 1 teaspoon salt
- Garlic, according to taste
- Peppercorns, according to taste
- Fresh herbs such as thyme or oregano, according to taste
Method
- Peel the red onions and slice them into thin rings or half-moons.
- Pack the slices into a clean, sterilized jar, leaving a little room at the top so the brine can cover them.
- Combine the vinegar, water, sugar, and salt in a saucepan, adding garlic, peppercorns, or herbs if you are using them.
- Heat the brine over medium heat, stirring until the sugar and salt dissolve, then let it simmer for 1 to 2 minutes and take it off the heat.
- Pour the hot brine over the onions so they are fully submerged, pressing them down gently with a spoon if they float.
- Cool the jar to room temperature, then seal it and refrigerate. The onions can be eaten after at least 1 hour, but the flavor is best after 24 hours.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).