Pickled Onions
Ingredients
1 ½ cups
white vinegar
1 ½ cups
water
¼ cup
sugar
1 ½ tbsp.
kosher salt
2
small red onions, thinly sliced
1 tsp.
mixed peppercorns (optional)
Directions
- In a medium saucepan, combine vinegar, water, sugar and salt over medium heat; stir until sugar and salt fully dissolve (about 1 min.). Remove brine from heat; let cool slightly.
- Evenly divide onions between 2 glass pint jars; add peppercorns, if desired.
- Pour brine evenly over onions in the jars; let cool to room temperature.
- Cover and refrigerate for 2-12 hrs. Store in the refrigerator for up to 2 weeks.
