Easy Pickled Pink Onion
Pickled pink onions are easy to make and are great for many things. Use them as a sandwich filling, a topping on pizzas or tacos, a simple side dish to your main meal, or include them on food platters.
Equipment
- 1 glass jar with metal lid - 3 - 4 cup capacity
- Small saucepan
- Measuring cups
- Kitchen knife
- Cutting board
Ingredients
- 250 grams (2 large) red onions
- ⅔ cup white vinegar
- ⅔ cup water
- 1 teaspoon salt
- 1 tablespoon granulated white sugar or to taste
Instructions
- Sterilize the jars. - see notes below.
- Peel the onions and slice them in half, then cut them into thin slices.
- Pack the onion slices into the sterilized jar.
- Put the vinegar, water, salt, and sugar into a small saucepan and bring to a boil over high heat.
- Pour the hot pickling liquid over the onion slices, making sure that the onions are covered in the liquid. If necessary push the onions into the liquid with a clean dry fork or spoon.
- Seal the jar with the lid and allow the pickle to stand at room temperature for 30 minutes.
- Then store in the fridge for at least 30 minutes or longer before eating.
Notes
Sterilize the jars
- Use glass jars with metal lids and sterilize them before filling.
- Wash the jars and lids thoroughly with hot soapy water, rinse very well.
- Then carefully pour boiling water into the bottles and over the inside of the lids.
- Use a folded tea towel to protect your hands and carefully empty the hot water from them.
- It is best not to use a tea towel to dry them because they will air dry quickly because they will be hot.
- Add a clove of crushed garlic.
- Mix in dried herbs, like oregano, or thyme, or basil, or other dried herbs you like.
- Add in whole seeds like coriander, or peppercorns, or cumin, or fennel, or allspice berries, or celery.
- Add small sprigs of fresh herbs like rosemary, or thyme, or basil, or mint, or other fresh herbs.