I absolutely love pickled vegetables - on a cheese and charcuterie board, on a salad, as a snack. I started experimenting with pickling my own vegetables at home, and red onions were a big success!
Ingredients:
1 large red onion, very thinly sliced
1 1/2 cups apple cider vinegar
1/2 cup water
2 teaspoons salt
2 tablespoons granulated sugar
Preparation:
1. In a small saucepan, combine vinegar, water, salt, and sugar. Bring to a simmer and stir until sugar dissolves.
2. Place sliced red onion in a large mason jar.
3. Pour vinegar mixture over the red onions. Seal the jar. Let cool to room temperature. Refrigerate for at least 8 hours. Depending on how thinly sliced your onions are, they may need to soak longer, up to a full 24 hours. They onions should turn a bright pink.
4. Drain the pickling liquid and store in an airtight container for up to 2 weeks.
Ingredients:
1 large red onion, very thinly sliced
1 1/2 cups apple cider vinegar
1/2 cup water
2 teaspoons salt
2 tablespoons granulated sugar
Preparation:
1. In a small saucepan, combine vinegar, water, salt, and sugar. Bring to a simmer and stir until sugar dissolves.
2. Place sliced red onion in a large mason jar.
3. Pour vinegar mixture over the red onions. Seal the jar. Let cool to room temperature. Refrigerate for at least 8 hours. Depending on how thinly sliced your onions are, they may need to soak longer, up to a full 24 hours. They onions should turn a bright pink.
4. Drain the pickling liquid and store in an airtight container for up to 2 weeks.