Let’s make some quick pickled red onions! They’re perfect for salads, tacos, to top some great meat- just about everything!
Per jar:
1-1.5 Red Onion
2/3 Cup White Vinegar
2/3 Cup Water
2.5 Tbs Sugar
1 Tbs Sea Salt
1 Tsp Black Peppercorns
1 Tsp Fennel Seed
2 Cloves Garlic
For Six Jars:
4-6 Red Onions
4 Cups White Vinegar
4 Cups Water
1 Cup Sugar
1/4 Cup Sea Salt
3 Teaspoons Black Peppercorns (to be divided by jars)
3 Teaspoons Fennel Seed (to be divided by jars)
12 Cloves of Garlic (to be divided by jars)
Starting with the brine, combine four cups white vinegar, four cups water, one cup sugar and 1/4 cup of sea salt in a pan on medium heat. Stir to dissolve the solids and bring this to a boil.
In the meantime, remove the husk, root, and top layer of skin of your red onions (about one will fit per jar!) and slice thinly. I love using a mandolin, but a sharp knife will do just fine! To prep your jars add in half a teaspoon each of black peppercorns and fennel seed and one clove of garlic in the bottom. Then layer with sliced red onions. Top those onions with the same amount of spices you layered in the bottom! Using a ladle, pour in the hot brining liquid, fill to cover the onions, then add on a lid. You’ll notice the color changes SO quickly! Allow these to cool, then pop them in the fridge. They will last for up to four weeks. Use the waterbath canning method with 1/2 of headspace and process for 10 minutes to last for up to a year.
#pickles #pickledonions #cookingfromscratch #zerowaste #lowwaste #eattherainbow #recipe #slowliving #urbanhomestead #Denver #sustainability #canning
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