Pickled Red Onions

Pickled Red Onions are probably one of the easiest things to make. This recipe does not call for traditional “canning” as in using a water bath. Instead these will keep in the refrigerator for easily a month or so due to the vinegar brine.

  • 2 cups distilled white vinegar
  • 6 tbsp. granulated sugar
  • 3 tbsp. kosher or regular salt
  • 2 tsps. black peppercorns
  • 4 red onions, peeled and thinly sliced and separated

Divide the sliced onions among 4 pint size canning jars. Add the peppercorns evenly between the 4 jars.  In a small saucepan, combine the vinegar, sugar and salt. Bring to a boil over medium high heat.  Pour the hot brine over the onions. Seal and refrigerate. The onions will be ready to eat in a few days. Great on salads and sandwiches!