Learning how to make pickles is easy with this recipe for pickled red onions. It takes but a few minutes to prepare with the remaining time is unattended while the onions steep in its brine. These are slightly sweet tasting with a subtle spicy hint. Homemade pickled red onions are a delicious addition to any type of burger, tacos, smoked fish, and salads.
Keeps in the refrigerator for about one month in a glass jar with a tight fitting lid.
Makes just over 2 ½ cups (670 ml) of pickled red onions.
Pour the apple cider vinegar into a 3 quart (non-reactive) sauce pan and turn the heat to high. Add the sugar and salt and the remaining spices and bring to just a boil. Turn off the heat and pour the brining liquid over the onions in the bowl. Allow to cool then carefully add the onion slices and brining liquid into a pint size, sterile, glass mason jar with tight fitting lid. Screw the lid on the jar, then steep the onions for 4 hours before you use them. Keep the pickled onions in the refrigerator. Will keep for one month in the refrigerator. (See link in post for how to sterilize jars).