Sliced red onions picked with vinegar, water, sugar and salt
Author:Tim
Ingredients
Scale
2–3 medium size red onions
1/2 cup water
1/2 cup distilled white vinegar
3 TBL sugar
1 TBL sea salt
1/2 tsp whole red peppercorns – divided
Instructions
Peel, slice, separate and pack the onions into a 1 pint jar. I always discard the white onion “hearts”, but that’s optional
In a small saucepot, combine the water, vinegar, salt, sugar and half the peppercorns. Bring to a simmer over medium heat and stir until the salt and sugar are dissolved.
Place the jar of packed onions in the sink, then carefully pour the pickling mixture over them and fill the jar
Use a spoon to press down the onions to make sure they are all covered and pour the remaining peppercorns on the top
Let them cool to room temp, then place an air tight top on the jar and refrigerate for 1-2 days. They will keep refrigerated for up to 2 weeks.