Pickled Red Onions

🥘 Ingredients

• cane sugar
  1/3 c
• garlic
  2 cloves
• mixed peppercorns
  1 tsp
• red onions
  2 small
• sea salt
  2 Tbsp
• water
  2 c
• white vinegar
  2 c

🍳 Cookware

• mandoline
• 16-ounce jars
• medium saucepan

1. 1

   Thinly slice the red onions (it's helpful to use a mandoline ), and divide the onions between 2 16-ounce jars or 3 (10-ounce) jars. Place the garlic and mixed peppercorns in each jar, if using.

   red onions: 2 small, garlic: 2 cloves, mixed peppercorns: 1 tsp
2. 2

   Heat the white vinegar , water , cane sugar , and sea salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about ⏱️ 1 minute . Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.

   white vinegar: 2 c, water: 2 c, cane sugar: 1/3 c, sea salt: 2 Tbsp
3. 3

   Your pickled onions will be ready to eat once they're bright pink and tender - about ⏱️ 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.