Pickled red onions


-1 medium to large red onion, sliced

-1 cup vinegar (you can use white, apple cider or even pomegranate vinegar.)

-2 cups water

-2 tablespoons salt

-1 tablespoon sugar

-Any flavorings of choice such as peppercorns, oregano, red pepper flakes, etc.



1.) Chop a medium- large red onion into small slices. Add onion slices into a clean mason jar.

2.) In a small saucepan, boil the following:

-1 cup vinegar (I used pomegranate vinegar for an added tartness.)

-2 cups water

-2 tablespoons salt

3.) After it all comes to a boil, turn off heat and add 1 tablespoon sugar. Stir until sugar is incorporated.

4.) Now add your flavorings to the brine and stir well. I added:

-1.5 tablespoons black peppercorns

-1 tablespoon oregano

-1 tablespoon red pepper flakes

5.) Pour the brine into the jar and fill to the top. If most of the flavorings (such as peppercorns and oregano) stayed in the saucepan, you can scoop them out with a spoon and add them into the mason jar.

6.) Allow to cool (uncovered) a half hour and then close the mason jar tightly. Place in fridge for 48 hours for the onions to pickle all the way.




-You can choose to add no flavorings to the brine and keep it plain. The pickled red onions will come out crunchy and delicious regardless.

-These pickles will last months in the fridge.

-You can use the same brine recipe to pickle any other fruit or veggie you’d like. You can even use different types of vinegars if you’d like.

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