Wednesday, October 28, 2015

Pickled! Red Onions

Lately I have been craving the sweet and tangy flavors of a good pickle. Not just pickled cucumbers either, but real pickled vegetables! It is so weird because, unlike the typical cliche, they never even came to mind during pregnancy and now they are all I want to snack on. One downside of living in the mountains is that pickles are expensive. The same goes for most groceries but pickles are a few things that are really ridiculous!
So today is the first of a series of posts on pickles. We are starting with one of my favorites: Pickled Red Onions. They are so easy and so delicious! A note before we continue is that I am not canning/jarring these for storage. These are all "refrigerator" pickles for consumption within a week or two. I don't boil the jars or intentionally seal them after filling but I do sterilize beforehand since most of my jars are recycled.

Pickled Red Onion
  • 1 med red onion
  • 2 cloves garlic
  • 1/2 c. apple cider vinegar
  • 1 c. water
  • 2 tbsp sugar
  • 2 tsp salt
  • peppercorns (optional)
  • coriander seed (optional)
  1. Slice onions thinly. Place onions and garlic into the jar. 
  2. Add the remaining ingredients into a sauce pan and bring to a boil. Once at a rolling boil, turn off the heat. 
  3. Pour hot brine over the onions and loosely screw on the lid. Leave out to cool. Once jar is cool enough to handle. Tightly screw on the lid and store in the fridge. Once cool, enjoy!

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