Spicy Pickled Red Onions

Make the pickling liquid – In a small sauce pan, combine the water, distilled vinegar, apple cider vinegar, sugar, and salt. Warm on medium heat until the sugar dissolves. Take it off the heat and let it cool to room temperature.
In a large enough jar with a tight fitting lid, add all the sliced onions, jalapeño, and smashed garlic. Pour over the cooled pickling brine. Push the onions down if needed to cover them fully in the liquid. Place in the fridge.
Let the pickling do its thing for at least 24 hours. Then enjoy!

The simplest way to avoid crying while cutting onions is to use a sharp knife.
If you’re not confident in your knife skills, try using a mandoline to slice the onion.
The thinner you slice your onions the quicker they’ll pickle. I like to do roughly ¼ inch thin because they pickle in about 24 hours and are thick enough to keep their texture.
To get consistent slices, cut the onion in half, cut off the root and tip, then peel back the outer layer. Place the halves center down and slice against the grain (so not where the initially established opening is).
- If you cut the open side, you’ll get some slices that are really long and some that are really short.
Any glass jar with a lid works, but I specifically like to use wide mouth mason jar or weck jar for pickling.
If you want the flavor of the jalapeño but not the spice, slice the pepper in half and take out the seeds and ribs before adding into the jar.
Make sure the onions and jalapeños are fully submerged in the pickling liquid before storing away.

Course: Condiment

Cuisine: American

Keyword: Pickled, Pickled Onions

Author: Haley