December 31, 2017

Overnight Red Onion Pickles

Overnight Red Onion Pickles
This simple onion pickle recipe makes for a delicious garnish for everything from avocado toast to steak tacos. I like to keep a jar of it handy since it adds a spicy, sweet tang to dishes that need a little bit of acid. You can forego the other spices and have it plain, but I find a clove of garlic and some peppercorns give it extra depth.

It’s also such a pretty color, making your meal vibrant and beautiful–after all, food should look good while you eat it too!

It’s quick and easy, ready in 3-4 hours (but best overnight.) It keeps very well, but make sure you practice good pickle hygiene and always use clean utensils when taking them out of the jar.

Ingredients

  • 1 red onion, thinly sliced with the ends facing top and bottom
  • 2 cloves of garlic, lightly crushed with the back of your knife
  • 3-4 peppercorns (any type)
  • 1 cup distilled white vinegar (rice wine vinegar is a nice alternative too)
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt (sea salt or himalayan pink salt works too–non-idodized.)

1. Combine vinegar, salt, and sugar in a saucepan over low heat until the sugar and salt have dissolved, set to the side while you prepare your onion.
2. In a sterile jar or container, arrange slices of red onion, garlic, and peppercorn on the bottom. Make sure the slices are separated slightly from each other so the brine can penetrate.
3. Pour vinegar mixture into the jar and give it a light shake so it coats everything. Make more if it doesn’t cover all of the onions.
4. Refrigerate for at least four hours to overnight and enjoy!

Author:
Filed Under: garlic, onion, recipes