Pickled Red Onions

By Kielian Baird

Serving Size: 3 10 oz jars, about 12-15 servings 

Ingredients:

1. 2 red onions, thinly sliced 

2. 2 cups white or apple cider vinegar

3. 2 cups filtered water 

4. ¼ cup granulated sugar 

5. 2 tablespoons salt 

6. 1 tablespoon pink peppercorns 

7. 2 garlic cloves, smashed (optional) 

Instructions: 

1. Chop off both ends of the onions, then slice in half. Remove the skin and discard. Slice the onions with the grain to make match sticks instead of half moon shapes. Place the sliced onions into jars. 

2. Heat the vinegar, water, sugar, salt, peppercorns, and garlic over medium heat in a saucepan. Stir until the sugar and salt have fully dissolved, about 1-3 minutes. Pour over the onions while it is still warm. Set aside to come to room temperature before sealing and placing into the fridge. 

3. The onions are ready to eat when they are tender and a lovely bright pink color. This could take anywhere from an hour– for thinly sliced– or overnight for thicker slices. 

4. Serve atop your favorite salads, soups, tacos, or anything you want a bright crunchy flavor. These will last in the fridge for around 2-3 weeks. 

References:

Hunter, L., & Leeflang, J. (n.d.). Onion nutrients. Nutrivore. https://nutrivore.com/foods/onion-nutrients/ 

1. Onions do not lose significant nutrient density when cooked.