This week’s recipe s brought to you by an over abundance of red onions. I absolutely HATE to waste food. Since I knew I wouldn’t be able to get through all of the red onions, I figured why not pickle them? I looked up the Kitchn’s quick pickled red onions.
I bought some 8 oz Ball jelly jars since the Husband and I have been meaning to start canning. They’re perfect for these quick picked onions. The following recipe will require 1 8oz jelly jar.
Pickled Red Onions
- 1 red onion, sliced in half lengthwise and sliced into 1/4 inch 1/2 moons
- 1/2 – 3/4 c. white wine vinegar
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 garlic clove, sliced in half
- 1/4 tsp red chili pepper flakes or chinese five spice
- 8 oz ball jar
Set 3-4 cups of water to boil in a kettle. Place all the sliced onions in the sieve. As the water boils, place the salt and sugar in the clean ball jar. Add a little bit of the vinegar and swish it around until the salt and sugar have dissolved. Add the garlic and about half of the vinegar.
Once the water boils, hold the sieve filled with onions over the sink and slowly pour all of the boiling water over the onions. Allow the onions to drain and set over a bowl to continue draining. Once the onions have drained and cooled a bit, carefully fill the jelly jar with the onions. Top off the jar with the remaining vinegar. Cover and seal.
Allow it to sit for at least 30 minutes before using. I placed mine in the fridge immediately. They’ll last for a few weeks though I hear they’re best within the first week. I’m excited to use these to top my slow cooker chili!