Pickled Red Onions

By Sharmd

(not very complicated, just very detailed instructions)

Ingredients

• 2 large red onions – about 1 1/4 lb each
• 1 1/2 cups red wine vinegar
• 3/4 cup granulated sugar
• 1 quart canning jar – or any 1 quart glass jar with a tight fitting lid

Preparation

Step 1

Cut off the top and bottom of each onion and cut lengthwise in half.

Discard outer layer.

Cut a V shaped wedge from the bottom of each half to remove the roots and the very center pieces of the onion.

Put the onions cut side down on a cutting board and slice lengthwise into 1/8th inch slices by following the natural lines on the outside of the onion; cutting with the lines. This will help them soften quicker in the pickling liquid.

Pack the onion slices in the jar, not all will fit at this point but hold onto them because they will later on.

Combine the vinegar and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Pour the hot vinegar mixture over the jarred onions. Once the onions begin to wilt you can add the remaining onions, gently pushing down into the liquid to submerge them.

Let jar cool to room temperature, then cover and refrigerate for at least 24 hours or up to 1 month.

It takes about a week for the onions to get to the completely marinated state that we ate them in on Friday night, but they’re good after 24 hours – just better later on.