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Quick Pickled Red Onions

June 30, 2018 By Cooking Mamas Leave a Comment

Print Recipe

Quick Pickled Red Onions

Pickled red onions add flavor to any dish! They’re great on BBQ, burgers, tacos, salads, sandwiches, and more!
Course: Canning, Condiment
Cuisine: American
Servings: 1 pint

Ingredients

  • PICKLED RED ONIONS:
  • 1 lg. red onion thinly sliced
  • 1 1/2 c. white vinegar apple cider vinegar or rice vinegar
  • 2 T. granulated sugar
  • 1 1/2 tsp. salt
  • FLAVORINGS: (optional)
  • 1 tsp. black peppercorns
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 sm. hot red pepper
  • 3 cloves garlic peeled
  • 1 tsp. whole cumin seeds
  • 1/4 tsp. red pepper flakes
  • 1 stick cinnamon
  • 5 allspice berries

Instructions

  • Peel and slice the red onion into thin slices. Pack onions into a pint sized Mason jar.
  • In a small saucepan stir together vinegar, sugar, and salt. Add in 1 to 2 flavorings if desired. Bring to a boil; remove from heat.
  • Carefully, pour the hot liquid over the onions in the jar leaving 1/4-inch headspace. Wipe the rim clean. Place the lid on the jar and screw on a band fingertip tight. Allow to cool to room temperature.
  • Refrigerate for up to 3 weeks, but best if eaten in the first week.
  • Cook’s Note: The trick to making truly quick pickled onions is to slice the onions very thin (about 1/8-inch) so they soften up and absorb the vinegar quickly. You can do this with a sharp chef’s knife or a mandoline.
  • Slice the onions thicker (about 1/4-inch) for more of a crunch, but be aware you will need a few hours or overnight to give the vinegar time to pickle the onions.

Filed Under: CANNING, CONDIMENTS, Vegetables

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Hi, I'm Dusty Hutchins-McNutt, creator of Cooking Mamas (and Papas too), an online recipe resource for home cooks and wanna-be chefs! Read More…

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