Ingredients
2 small red onions
2 cups white vinegar
2 cups water
1/3 cup cane sugar
2 tablespoons sea salt
Optional:
2 garlic cloves
1 teaspoon mixed peppercorns
Instructions
Prepare the Jars and Onions:
Thinly slice the onions using a mandoline for even thickness.
Divide the sliced onions between 2 (16-ounce) jars or 3 (10-ounce) jars.
Add the garlic cloves and mixed peppercorns to each jar if using.
Make the Pickling Brine:
In a medium saucepan over medium heat, combine the white vinegar, water, cane sugar, and sea salt.
Stir the mixture until the sugar and salt are completely dissolved, about 1 minute.
Remove the saucepan from heat and let the brine cool slightly.
Combine and Cool:
Pour the warm brine over the onions in the jars, making sure the onions are fully submerged.
Allow the jars to cool to room temperature.
Refrigerate and Serve:
Once cooled, place the jars in the refrigerator.
The pickled onions will be ready to eat once they turn bright pink and tender, about 1 hour for thinly sliced onions, or overnight for thicker slices.
Storage:
Store the pickled onions in the refrigerator for up to 2 weeks.
Nutrition (per serving)
Calories: 15
Protein: 0g
Carbohydrates: 3g
Fat: 0g
Sodium: 150mg
Fiber: 0g
Sugar: 3g
