Quick Pickled Red Onions Recipe

Name: Quick Pickled Red Onions Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Ingredients: 3-4 small red onions, peeled and thinly sliced; 2 cups white distilled vinegar 5% acidity; 2 cups water; 1/2 cup white granulated cane sugar; 1 tablespoon, plus one teaspoon Pickling Salt; 1 teaspoon mixed colors of peppercorns; 2 cloves of garlic, minced; 1/4 teaspoon red pepper flakes, optional

5.0

(1)

www.foodstoragemoms.com

Your recipes

Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 45 minutes

Servings: 2

Author : Linda Loosli

Ingredients

Remove All · Remove Spices · Remove Staples

3-4 small red onions, peeled and thinly sliced2 cups white distilled vinegar 5% acidity2 cups water1/2 cup white granulated cane sugar1 tablespoon, plus one teaspoon Pickling Salt1 teaspoon mixed colors of peppercorns2 cloves of garlic, minced1/4 teaspoon red pepper flakes, optional

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Cut the ends off the onions and remove the outer skins. Slice as thinly as possible. 1/8-inch is best unless you like crunchier onion slices then slice them about 1/4 inch or so.Pack the sliced onions in your pint-size mason jars. Depending on how big your onions are, this recipe makes about 2 pints. Sprinkle the peppercorns, the garlic pieces, and the red pepper flakes on top of the sliced onions in the jars.Grab a medium saucepan, and combine the vinegar, sugar, water, and pickling salt and heat over medium heat until the sugar and salt have dissolved. Let it cool for about 20 minutes. Pour the vinegar mixture over the onions in the jars. Please keep them refrigerated in airtight jars. Let them sit in the refrigerator for 30 minutes or overnight. They should be eaten within 7 days. Enjoy.