Pickled Red Onions

By RoketJSquerl

Ingredients

• 1 red onion, see notes for slicing
• 2 and 1/2 cups water
• 1 cup white vinegar
• 1/4 cup apple cider vinegar
• 2 tablespoons red wine vinegar
• 3 cloves garlic, whole, lightly smashed
• 2 tablespoons jalapeño, diced with juice
• 2 tablespoons kosher salt
• 1/2 tablespoon pink salt
• 1/4 cup dill, fresh
• 2 tablespoons garlic chives, roughly chopped
• 1/4 teaspoon celery salt
• 1 teaspoon mustard seed, whole
• 1/2 tablespoon black peppercorns, whole
• 1/2 inch thin cut of ginger, fresh
• 1 small red beet, optional for color

Preparation

Step 1

Slice red onion into thin strands, or as desired. I prefer to use an apple peeler/slicer for long perfect spirals.
Set onion aside.

In a medium saucepan, add water and bring to a boil.

Add garlic, jalapeño. Cook for a minute or two.

Add vinegars and salts. Stir.

Remove from heat.

Carefully pour hot vinegar solution into jar(s).

Place clean lids and seal. Let cool completely. Store opened jars in refrigerator for use.

I’ve made this exact recipe with a tablespoons or two of sugar added, and it’s great. Just left it out in the end because I wanted something with a little more of a bite. Enjoy!