Pickled Red Onions
Perfect to top a Burger or Brat.
These refrigerator Pickled Red Onions are full of flavor and so easy to make. I make them the day before the big game, then get the grill fired up on game day with some juicy burgers and brats. Add these Pickled Red Onions to your condiment bar and your guests will be surprised at the fabulous flavor. These Pickled Red Onions will last in your refrigerator for 2-3 weeks, if you have any left! I usually make 2 batches if we are having guests for a BBQ or picnic.
PICKLED RED ONIONS
Ingredients:
- 1 Large Red Onion, peeled & sliced thin
- 2 Tablespoons Whole Peppercorns
- 1 Clove of Garlic, peeled and smashed
- 1 Bay Leaf
- 1/2 Teaspoon Caraway Seeds
- 1 & 1/2 Tablespoons White Sugar
- 1 Tablespoon Himalayan Pink Salt
- 1 Cup Marukan Seasoned Rice Vinegar (sweet and tangy)
- 3/4 Cup Water
Directions:
1. Place the sliced Red Onions into a 12 Ounce Glass Mason Jar.
2. In a medium size sauce pan, add the Rice Vinegar, Himalayan Pink Salt, Water, Sugar, Caraway Seeds, Bay Leaf, Garlic and Whole Peppercorns. Cook and stir over medium/low heat until the pickling mixture comes to a simmer and all the Sugar and Salt is dissolved.
3. Pour the pickling mixture over the Red Onions in the Jar. Do not put the lid on just yet. Let cool for an hour and 15 minutes, then put the lid on the jar tightly. Give the jar a good shake then refrigerate the Pickled Onions for 6-8 hours or overnight. This will allow the flavors to marry.
4. After your Pickled Red Onions have been in the refrigerator for the allotted time, give the jar a good shake and they are ready to be served!
Recipe by: Hot Dish Homemaker
