Quick Pickled Red Onions
Author: Alison's Allspice
Serves: 1 pint
- 1 large red onion, sliced, about 2 cups
- 1 pint jar
- ½ cup water
- ½ cup vinegar of choice (I used white distilled vinegar)
- 1 ½ TBS sugar or other sweetener
- 1 tsp salt
- Pack the sliced onion into a pint sized jar. It should be very tightly packed or you will not have enough brine.
- Combine the water, vinegar, sugar, and salt. Heat and stir to dissolve the sugar and salt using either the stove top or the microwave.
- Pour the brine over the onions in the jar. Let rest a minimum of 30 minutes for very thinly sliced onions, and longer for more thickly sliced onions.
- Refrigerate the pickled onions after 30 minutes, and up to 3 weeks.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/quick-pickled-red-onions/
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