INGREDIENTS:
3 red onions, peeled, quartered, and cut into ~4mm slices
1 cup white vinegar
1 ½ cup apple cider vinegar
2 tsp sugar
4 ½ tsp salt
3 cups hot water
2 medium/large pickling jars (glass, no plastic)
INSTRUCTIONS:
Sterilize the Jars:
Place the open jars in a large pot.
Fill the jars halfway with water and fill the pot halfway with water.
Bring to a boil and ensure the lid is slightly ajar to sterilize the underside of the lid with steam.
Boil for 10 minutes, then reduce heat and let the jars cool. Once cooled, remove with tongs, drain, and set aside.
Slice the Onions:
While the jars are cooling, slice the red onions into ~2.5-3mm width slices using a sharp knife or V-slicer for uniformity.
Distribute the sliced onions evenly between the two sterilized jars.
Prepare the Pickling Liquid:
In a bowl or measuring cup, combine the white vinegar, apple cider vinegar, sugar, salt, and hot water (not fully boiling).
Stir to dissolve the sugar and salt.
Pour and Set:
Pour the pickling liquid over the sliced onions, ensuring the onions are fully immersed in the liquid.
Let the mixture sit uncovered for 45 minutes at room temperature.
Store:
After 45 minutes, close the jars with the lids and refrigerate.
Store for up to 3 weeks.
Enjoy:
The pickled onions can be enjoyed after 3 hours, but they taste best after 1-2 days of pickling. They make a great addition to tacos, burgers, salads, or as a tangy snack! 🧅
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