Pickled Red Onions
A simple way to use leftover onions, giving them a long shelf-life and a lot of uses in many dishes!
This is a traditional method for conserving food, and these Pickled Red Onions can be eaten in many ways. They are especially great as pizza toppings or sandwich fillings!
You can use this brine with a lot of different produce, including root vegetables, berries, and mushrooms.
Let the onions pickle for at least 20 minutes before using, but they will taste better if left for 1 day in the refrigerator.
Trim and peel 4 red onions. Halve and thinly slice them
Place the onions inside a glass jar with a lid
Add ¼ cup of white wine vinegar, ⅔ cup of alcohol vinegar, and 1⅔ cups of water to a saucepan over medium-low heat
Add 1 cup of sugar
Add 2 dried bay leaves, 1 tsp of black pepper, 1 tbsp of mixed mustard seeds, and 1 tsp of salt
Mix until the sugar is dissolved, and bring it to a boil
Cover the onions with the boiling brine. Close the jar and let it sit for at least 20m to pickle. The pickled onions are ready
Enjoy! Add them to a salad or a sandwich and you’ll be set!
Yield 1 cup
Mustard Seeds½ tbsp
Black Mustard Seeds½ tbsp
White Wine Vinegar¼ cup
Alcohol Vinegar⅔ cup
Dried Bay Leaf2
Black Pepper1 tsp