Oh Pickled Red Onion how do I love you… let me count the ways.
1. You go wonderfully on hamburgers.
2. You fit into tacos perfectly.
3. You make sandwiches feel special.
4. You give a punch to toast with cheese.
5. You add flavor to salads.
… and on and on and on. Pickled Red Onions are a simple addition to many a meal that add great flavor. Who doesn’t want that!
Here is what you need.
Sterilize at least 3 pint size mason jars by either boiling water or running through the sterilize cycle on the dishwasher.
*If you are going to can these (make the shelf stable) then you want to go ahead and have a large pot of water boiling.
Add everything except for the red onions to a non reactive pot. I use my Le Creuset dutch oven.
Bring the vinegar mixture to a rolling boil. While waiting for the vinegar to boil, clean onions of outside skin and slice in 1/2.
Then slice super thinly.
Once the vinegar mixture is at a boil, add onion slices, and lower the heat to a simmer for about 30 seconds.
The onions will start to soften up quickly.
Distribute red onions and juice among the jars, filling the jars almost to the rim (about 1 inch away). Screw lids on.
Follow the Canning Process (directions here) to keep jars in storage and for a longer shelf life. If you want to skip the process, just place jars in the refrigerator.
Wait at least a week before consuming… if you can make it that long! These are perfect for a summer BBQ or a smorgasbord gathering with friends. I know that I have been adding them to everything under the hot summer sun.