Pickled Red Onions

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PICKLED RED ONIONS

Yield 12

Prep time

15 Min

Cook time

5 Min

Inactive time

23 Hour

Total time

23 H & 20 M

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Ingredients

• 2 red onions
• 2 garlic cloves
• 1 jalapeno
• crushed red pepper
• 12-18 black peppercorns
• 1 ½ cups white vinegar
• 1 ½ cups water
• sea salt
• 1 tablespoon sugar

Instructions

Prepare the Onions:

1. Cut off the ends of 2 red onions, then peel them.
2. Cut each onion in half, then thinly slice it into half rings.
3. Use a mandolin to create thin, even slices.

Fill the Jar:

1. Add the sliced red onions to a glass jar, layering them with 2 crushed garlic cloves and 1 sliced jalapeño (with the seeds).
2. Top the onions with crushed red pepper and 12–18 whole black peppercorns.

Make the Pickle Brine:

1. Combine 1½ cups white vinegar and 1½ cups water in a small pot.
2. Add a generous amount of sea salt and 1 tablespoon of sugar.
3. Stir frequently until the sea salt and sugar have completely dissolved.
4. Bring the pickle brine to a boil, then remove it from the heat.

Pickle the Onions:

1. Pour the hot pickle brine over the onions, ensuring they are completely covered.
2. Let the onions cool to room temperature before sealing the jar.
3. Refrigerate the jar for 24 hours before serving.

Serve:

1. Serve the pickled red onions with chicken shawarma, beef shawarma, burgers, sandwiches, tacos, or your favorite meals.

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