Pickled Red Onions
 
Prep time
Cook time
Total time
 
Homemade pickled red onions with a hint of spice and super-simple recipe from SouthernFATTY.com
Serves: 1 quart
Ingredients
  • 1 red onion, see notes for slicing
  • 2 and ½ cups water
  • 1 cup white vinegar
  • ¼ cup apple cider vinegar
  • 2 tablespoons red wine vinegar
  • 3 cloves garlic, whole, lightly smashed
  • 2 tablespoons jalapeño, diced with juice
  • 2 tablespoons kosher salt
  • ½ tablespoon pink salt
  • ¼ cup dill, fresh
  • 2 tablespoons garlic chives, roughly chopped
  • ¼ teaspoon celery salt
  • 1 teaspoon mustard seed, whole
  • ½ tablespoon black peppercorns, whole
  • ½ inch thin cut of ginger, fresh
  • 1 small red beet, optional for color
Instructions
  1. Slice red onion into thin strands, or as desired. I prefer to use an apple peeler/slicer for long perfect spirals.
  2. Set onion aside.
  3. In a medium saucepan, add water and bring to a boil.
  4. Add garlic, jalapeño. Cook for a minute or two.
  5. Add vinegars and salts. Stir.
  6. Cook for a minute.
  7. Remove from heat.
  8. In canning jars, divide onion and remaining spices. I used one large quart canning jar for mine.
  9. Carefully pour hot vinegar solution into jar(s).
  10. Place clean lids and seal. Let cool completely. Store opened jars in refrigerator for use.
  11. You can enjoy these as soon as a couple hours later, but they soften and get better with some time.
  12. More recipes on SouthernFATTY.com--
Notes
2015 - SouthernFATTY.com
Recipe by Southern FATTY at https://www.southernfatty.com/perfect-pickled-red-onions/