Pickled Red Onions
I know, I know. A little weird. But trust me. These things are DELICIOUS. They offer a tangy-ness and a bite to whatever they're added to. And they're literally the easiest things in the world to make.
What are they good with?
I'm glad you asked. Here are some of my favorites:
- As a topper for salads
- As a topper for tacos
- With scrambled eggs (+ a little hot sauce)
- As garnish for guacamole
- Add it as a part of your meat/cheese plate
- Add them to your roasted broccoli or brussel sprouts
- Put a few in your grilled cheese
- As a topping on a cheeseburger
- 3 pounds red onions
- 4 cups red wine vinegar
- 1 clove garlic, peeled
Peel onions and slice into 1/4 inch rings. Not sure how? Click here for instructions.
Add vinegar and garlic clove to a sauce pan and bring to a boil. Reduce to a simmer and cook for about 5 minutes.
Add onion rings and simmer for another 5 minutes.
Remove from heat. Remove garlic clove and discard.
Enjoy immediately or preserve
These are good to go as-is, but they'll only last a few days in the fridge. If you want to preserve these, check out this first, to understand the basics.
Pack the hot onion rings into a hot half-pint jar, leaving about 1/2 inch of headspace.
Ladle some of the juice from the saucepan to fill the jar, again leaving 1/2 of headspace.
Remove air bubbles. Clean the rim of the jar. Center the lids over the middle of the jar and tighten the screw-top lid to fingertip-tight.
Place jars in pot of boiling water, ensuring they're fully immersed. Cover with lid, ensuring a rolling boil is maintained, and process for 10 minutes. Turn off heat and allow jars to sit for five minutes. Remove jars and allow to cool fully. Check seals to ensure proper processing. These will keep for ~1 year unopened in your pantry.
Recipe courteous of Ball Blue Book Guide to Preserving.
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