Pickled Red Onions
- 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
- Slice red onion into thin strands, or as desired. I prefer to use an apple peeler/slicer for long perfect spirals.
- Set onion aside.
- In a medium saucepan, add water and bring to a boil.
- Add garlic, jalapeño. Cook for a minute or two.
- Add vinegars and salts. Stir.
- Cook for a minute.
- Remove from heat.
- In canning jars, divide onion and remaining spices. I used one large quart canning jar for mine.
- Carefully pour hot vinegar solution into jar(s).
- Place clean lids and seal. Let cool completely. Store opened jars in refrigerator for use.
- You can enjoy these as soon as a couple hours later, but they soften and get better with some time.
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Recipe by Southern FATTY at https://www.southernfatty.com/perfect-pickled-red-onions/
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