Ingredients
Scale
- 1 large red onion
- 1 cup white vinegar (can sub apple cider vinegar)
- 1 cup water
- 3 T granulated sugar
- 2 tsp Kosher salt (can reduce by half if sodium is an issue for you)
- *A few whole peppercorns – optional
Instructions
- Thoroughly wash and dry glass jar(s) and lids.
- Peel the onion and cut into slices no more than ¼ inch thick. (Can cut onion rings in half if desired.) Pack clean jars with onions, filling jars to about an inch from the rim. Sprinkle a few peppercorns on top if using.
- Place vinegar and water in a heavy bottomed pot on stove over medium heat. Add sugar and water to liquid. Heat, stirring continually, until sugar and salt have dissolved and water is completely clear, making a brine. Do not allow the brine to boil.
- Immediately pour the warm brine over the prepared onions, until the liquid just covers the top of the onions. Place lids on filled jars.
- Store lidded jars of pickled red in the refrigerator for up to four weeks. (Discard if the brine turns cloudy.)