My current obsession is pickled onions. Sweet red onions pickled in vinegar seasoned with pickling spices – so simple & delicious!
The pickling process takes away the harsh bite often associated with raw onions the perfect topping for sandwiches, tacos, salads, burgers and more
Let’s get down to business. The pickling business
I’m using a large red onion because I like the sweetness (and color) but you can use any type of sweet onion that you like
Peel and thinly slice on a mandolin
Perfect!
Measure out one cup of apple cider vinegar, 1/2 cup of water, one smashed garlic clove, 2 tablespoons of white sugar, 1 tablespoon of kosher salt and 2 teaspoons The Spice Apothecary’s Pickling Spice and add to a medium saucepan
Bring mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt. Once dissolved, remove from heat and set aside
I also have an obsession with mason jars. Just ask my husband. It’s borderline compulsive… but my family just deals with it
Layer the onion into a quart-sized mason jar and…
Pour the hot liquid over the onions
Refrigerate for at least 6 hours but overnight is best before serving
The onions settle as they pickle… This is after about 2 hours…
And this is after about 6 hours…
Put a bowl of Pickled Onions out on the buffet table at your next gathering… I’ll bet you’ll wish you made more!
Enjoy!
Simply Sundays! ~ Pickled Onions
Ingredients
1 large red onion
1 cup of apple cider vinegar
1/2 cup of water
1 smashed garlic clove
2 tablespoons of white sugar
1 tablespoon of kosher salt
2 teaspoons The Spice Apothecary’s Pickling Spice
Directions
Peel and thinly slice the red onion on a mandolin; layer into a one quart mason jar
Measure out one cup of apple cider vinegar, 1/2 cup of water, one smashed garlic clove, 2 tablespoons of white sugar, 1 tablespoon of kosher salt and 2 teaspoons of The Spice Apothecary’s Pickling Spice and add to a medium saucepan
Bring mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt. Once dissolved, remove from heat and pour the hot liquid over the onions
Once cooled, refrigerate for at least 6 hours but overnight is best before serving
Tools used to make this recipe
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