Pickled Red Onions

These Pickled Red Onions are a simple and tasty addition to almost any meal! All you need to do is warm a simple brine, pour it over your sliced onions and let it pickle in the fridge!

Servings: 1 quart size jar

Cook Time: 5 min

Refrigerator Time: at least 2 hours

Ingredients:

• 1 1/2 cups water

• 1 1/2 cups white vinegar

• 1/4 cup sugar

• 1 1/2 Tbsp kosher salt

• 1 large red onion

• 1 tsp whole peppercorns

• 1 Tbsp minced garlic

Directions:

1. Heat the water, vinegar, sugar and salt in a small saucepan on medium heat. Stir the brine until the sugar and salt dissolve. Remove from heat and allow to cool for a few minutes.

2. Thinly slice the red onions and separate the layers. Place the red onions in a quart sized jar or a medium sized bowl/container that has a lid. Add the peppercorns and garlic.

3. You can decide how much to let your brine cool down before pouring it over the onions. A hotter brine will result in less crunchy onions but a brighter pickled flavor. A room temperature brine will take longer to pickle in the fridge but leaves more crunch and raw onion flavor. I go somewhere in the middle where the brine is warm but not too hot for my finger to feel it.

4. Cover with a lid and set in the fridge for at least 2 hours. The flavor will continue to develop the longer it sits. I think it tastes best after 24 hours when the brine is bright pink. It will stay good in the fridge for about 2 weeks.

Notes:

• You can divide this recipe between 2 pint sized mason jars. I love doing this when giving it as a gift, especially if I am bringing dinner over to a family that they could use it on.

• Meals to use this on: Tacos, Greek Meatball Bowls, Loaded Burger Bowls, Breakfast Burritos, Turkey Sandwiches

Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.

This recipe was adapted from Love and Lemons.