Pickled red onions, a great topping for your favorite sandwiches… I think they would be perfect on your next pulled pork sandwich.
Today is one of those days that I will post a short post. It was my birthday yesterday and so I decided that I am going to be taking it a little easy. I do have to say that the birthdays seem to be coming around faster each year. It was a great day with a lot of well wishes. I am not one for a lot of glitter, so it was a perfect day.
On to these yummy pickled red onions…
We grew red onions in the garden this year. Now they are sitting in the garage waiting to be added to some delicious meals. I have had pickled onions on my mind ever since this spring when the onions were planted and I finally got around to doing something about.
This is a simple and quick way of making pickled onions. In fact they are ready to eat the next day. Yeah, no waiting for weeks to pass to enjoy these pickled onions. And oh, they are really yummy. I can imagine eating them on all sorts of sandwiches and I may even add them to a few salads.
Pickled red onions so easy, you will really have to try them.
Pickled Red Onions
- 1 pounds red onions about 4 medium onions
- 2 cups water
- 1 cup and 2 tablespoons vinegar
- 4 1/2 tablespoons sugar
- 3 tablespoons pickling salt
- 1 clove garlic per jar or your preference
- In a medium sauce pan add all of the ingredients, except the onions and garlic. Bring to a boil and remove from heat. While heating the brine, slice the onions (onions should be sliced thinly). Place a clove of garlic in each jar. Pack the onions into a jar or jars, depending on the size of your jars. It is fine to pack the onions quite tightly into the jars. Pour the hot brine over the onions. Let the jars of onions set on the counter for 10 hours with the tops open.
- After the 10 hours they are ready to eat. Cover and refrigerate. Eat them on sandwiches, salad, or whatever you like pickled onions on.