Pickle a big batch and put them on EVERYTHING! Tell me a savory dish that’s not improved by putting some ribbons of pickled onions on it? Add them to your next sandwich some tacos or a salad.
These disappear faster than cheese when I have them in the refrigerator, once you make them they will be in your refrigerator too and you’ll agree with me that they belong on just about everything.
Let’s Make it
- NEEDED –
- 1-2 red onions
- Canning jar or something to put store them in
- BRINE –
- 1 c. water
- 1/2 c. white vinegar
- 1/2 c. apple cider vinegar
- 2 tbsp. honey
- 2 tsp. salt
- 1/2 tsp. red pepper flakes (optional)
- shake of garlic (optional)
- Put all ingredients in a sauce pan, except the onions and canning jar, and heat it up to dissolve the honey and salt.
- While you wait for the brine to come to a boil, slice the red onions into rings, slices, or julienne and pack them into the canning jar. Don’t be afraid to pack them in there good.
- Once the brine is boiling and everything is desolved, carefully dump the mixture into the quart jar. There should be enough liquid to cover the onions; if not, make a little more until you can.
- Let them sit for 30 minutes to an hour and they will be ready to go; store them in the refrigerator, and they will be gone before they go bad—trust me!
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