Quick Pickled Sweet Onions |
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Prep Time: 1 Minutes Cook Time: 14 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I use these in egg salad and on toast and on pickle trays and, sadly enough, I eat them right out of the jar. The pickling solution is really concentrated so they only need about 1 day before they're good, but a week makes them perfect. Ingredients:
2 medium onions, as strong as you can find them, cut into rings |
1 1/2 cups white vinegar |
1/2 cup white sugar |
3 tablespoons salt |
7 peppercorns |
Directions:
1. Bring all ingredients except onions to a boil.
2. Reduce heat and gently boil for one minute.
3. While mixture is boiling, cram onion rings into a glass jar as tightly as you can. Don't worry if the rings break. This is not a pretty pickle.
4. Remove boiling mixture from stove and pour directly into the jar. Allow bubbles to rise to the surface, then refill as needed leaving 2cm headroom.
5. Screw lid on gently and allow to cool on counter top.
6. Once cooled, refrigerate for up to one month.
7. This is not a sterilized pickle. Do not store unrefrigerated!
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