Last week I received some beautiful hand made tags and a card from a friend in California. We haven’t actually met in person but through social media and a recent Zoom call with Sheri about essential oils. She knew I would love these tags and would put them to good use.
Pickled Red Onions
One for me and one for a friend!
I chose a simple recipe that I could make with ingredients I had on hand. Pickled red onions are so simple to make, but a forkful on a burger, a taco, just about anything…makes it better. I was really just looking for a simple recipe so I could use the tags, but now I’m kind of obsessed with pickled red onions. Have you tried them? If you have a red onion, you probably have everything else.
Ingredients: White Wine Vinegar, red onions, garlic, sugar, peppercorns
Par-Blanched Red Onions
Easy Pickled Red Onions
This recipe makes two 13 ounce jars.
- 2 large red onions, sliced thin (I used a Mandolin)
- 1 teasoon sugar
- 1 teaspoon salt
- 1 – 1/2 cups rice vinegar or white wine vinegar
- 2 garlic cloves
- 10 peppercorns
- Peel and slice onions very thin using a knife or a mandolin.
- Place sliced onions in a mesh strainer or colander and pour boiling water over the onions, blanching them.
- Combine vinegar, sugar and divide between two jars.
- Add one garlic clove and five peppercorns to each jar and and then fill with sliced onions submerging into the vinegar.
- Onions will be ready in about 30 minutes, but they will get a little more vivid in color if you can wait a few hours. Store in the refrigerator for up to a week.