I love onions. I even love them raw but sometimes a raw onion just doesn’t work in a dish or a sandwich so I came up with a quick way to pickle onions that may even make you want to eat them straight from the jar. Seriously, try it. I can eat them by the fork-full.
Once you make these, the onions will last for a few weeks in the refrigerator but have the best flavor if they are used within 2 weeks. Who am I kidding? They will NOT last that long anways.
When storing food like this, I love to use Ball jars. These are kind of pricey (on Amazon) but can be found in almost any large grocery store or chain stores for a bit cheaper. Seriously, worth it to grab a few.
| Servings |
cups
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Ingredients
- 1 large red onion
- 1 tsp sugar
- 1/2 tsp salt
- 3/4 cup white wine vinegar
- 1 tsp garlic, minced
- 7 black peppercorns
- 1/4 tsp red pepper flakes
- 1/2 tsp rosemary, dried
- 3 cups water, boiled
Ingredients
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Instructions
- Begin by boiling 3 cups of water. While water is coming to a boil, slice red onion. Slice onion into small half moon shapes (cut in half and thinly slice about 1/4" in size)
- Inside of a jar, add in sugar, salt, vinegar, garlic, peppercorns, red pepper flakes, and rosemary. Stir together (can also shake jar with lid).
- Once water boils, place cut onions into a strainer. Place the strainer in the sink and pour the boiled water over the onions, allowing them to drain in the strainer.
- Add onions to jar and gently stir to combine all ingredients.
- Place lid on jar and refrigerate at least 30 minutes before eating. Eat within 3 weeks.
Recipe Notes
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