EC's Pickled Red Onions

Updated at: Tue, 19 Mar 2024 19:30:26 GMT

Step 1

In a small saucepan, add the water, vinegar, and salt. Bring to a boil over high heat.

Step 2

While the brine is heating up, slice the onions root to stem (instead of crosswise) and add to a 16oz mason jar (or similar).

Step 3

Once the brine is boiling, pour into the jar. Loosely cover and cool in the refrigerator.

Step 4

Once the jar is cool to the touch (1–2 hours), tightly seal. The onions will keep for 5–6 weeks but are best within the first 2 weeks.

Step 5

NOTE: if you have a large red onion, either use a larger mason jar or put the leftover onion and brine in a second jar after filling the first mason jar to the brim without crushing/smashing the onions.

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