If you’re interested, but intimidated, when it comes to pickling, canning, or preserving have we got one for you! Easy to do and quick, here’s how to make a nice little batch of pickled red onions – a great garnish for all sorts of meals! These savory-and-a-bit-sweet pickled red onions are not only quick and easy, but will last in the refrigerator for up to 3 months. Here’s what you’ll need, and how to do it (this is a recipe for a small, family sized batch – feel free to double!):
• 2 cups warm water
• 1/4 cup kosher salt (recipe is salty in flavor so adjust according to your preference)
• 1/4 cup sugar
• 1/4 cup apple cider vinegar
• 1 teaspoon Tabasco sauce
• 2 small/medium red onions (quarter then thinly slice into about 2 cups)
Thinly slice red onions with a sharp knife or mandoline slicer (I quartered each onion before thinly slicing by hand). In a medium bowl pour warm water, salt, sugar, and vinegar, and mix well. Add in the sliced onions, and again mix together all ingredients well. Set aside the bowl for about 3 hours on the counter top (not in the refrigerator), and cover with a loose covering if desired.
After 3 hours (a bit more won’t hurt so don’t worry too much), transfer the red onion and brine to a jar and refrigerate.
Voila! That was easy… Enjoy this delicious garnish on salads, burgers and sandwiches – and pickled red onions are surprisingly tasty with Mexican food too!