We came. We saw. We pickled… Again.

2 Mar

For part II of our pickling adventure, we moved onto Sweet Red Onions. They have a great tangy taste, making them a great accompaniment to many foods which tend to be on the sweeter side (pulled pork, bbq food, etc).

Jarred onions

Pickled Sweet Red Onions
Yields 1 Pint

  • 2/3 cup white vinegar
  • Juice of 1 lime
  • 2 Tablespoons kosher salt
  • 1 Tablespoon sugar
  • 1 teaspoon red pepper flakes
  • 1 red onion, sliced into thin rings/strips

Sterilize your jar and lid in the dishwasher (if it has a sterilize mode) or in boiling water.

Pickling liquid

In a medium saucepan, heat all of the ingredients, except the onion over medium-low heat until the salt and sugar have fully dissolved. Turn up the heat to bring the mixture to a boil.

Pickling onions

Add the onion and make sure it is submerged in the liquid. Lower the heat and simmer for 1 minute. Turn off the heat and cool slightly.

Pour into canning jars and refrigerate (will keep for up to 2 weeks).

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One Response to “We came. We saw. We pickled… Again.”

Trackbacks/Pingbacks

  1. Sink or Swine: Bacon-wrapped poblano pork burgers | parallel foodiverse - March 7, 2013

    […] Pickled sweet red onions […]

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