For this recipe, you want to begin by sterilizing your jar tops in boiling water for ten minutes. Make sure if you are using a glass mason jar, to clean it out with hot water thoroughly.
2 cups cider vinegar
1 cup white vinegar
1 cup water
Inside your Jar:
sliced red onions
- Bring your pickling liquid to a boil.
- Add your preference of salt. For red onions, i always opt to use a bit less salt than i would when creating cucumber pickles (salt water). I like to preserve the most natural onion flavor as possible without it tasting bland.
- Add equal amounts of sugar as you did salt. This is a good way to make sure your flavor is balanced. The sugar helps bring out the sweetness of your onions.
- Slice up as many red onions as you can to fit in your container of choice. make sure to separate the layers so your onions pickle the same throughout.
- Pour hot pickling liquid into your jar previously filled with your fresh ingredients and aromatics. If you have any vinegar left over make sure to put it in its own glass jar and save for your next pickling!
- Let your jar come to room temperature on your counter.
- Seal your jar and stick in the fridge.
Use Pickled Red Onions on:
- Breakfast Taco’s
- Avocado Toast
- Any Salad
- Cream Cheese Bagels
- Beef Stir Fry
- Bloody Mary’s/Micheladas
Toast a piece of your favorite bread. Spread some hummus while the toast is still warm. In a separate bowl combine pickles red onions, evoo, a pinch of salt, fresh cracked pepper, chopped cilantro, a squeeze of fresh lemon juice, and diced cucumbers. Mix and spoon on your hummus toast!