Recipe: Quick Pickled Onions

Quick Pickled Onions

On the top of these fresh pickled onions is a 12 oz wide mouth jar filled with water; once they’ve wilted a bit I will transfer them to said jar and refrigerate.

Why put regular onions on your burger or sandwich when you can have pickled onions? Makes 1-2 cups.

1 red onion, sliced thin
3/4 c cider vinegar
3/4 c water
1 t pickling spices
1 t kosher salt
1 clove garlic

Method: Place garlic then onions in a pint measuring cup or similar heat-resistant vessel. Combine water, vinegar, salt and pickling spices in a saucepan and bring to a boil. Pour over the onions immediately. If bits of onion are sticking out above the liquid, put a weight of some type on them to push them down. (I use a 12 ounce canning jar filled with water which will later become the container for the pickles.) They’ll have a mild pickle flavor immediately, reach their peak in a few hours, and will keep a week or so in the refrigerator.

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