Pickled Red Onions

Pickled Red Onions


2 red onions
4 cloves garlic rough chop
2 tbspn of coarse salt
1/2 tbspn whole peppercorns
1/4 teaspoon mustard seeds
2/3 cups sugar
1/2 cup white vinegar
1/2 cup cider vinegar
1 cup water

Divide peppercorns & mustard seeds and place even amounts in each jar/bowl. Add sliced onions to jar/bowls.

Bring vinegars, salt, sugar, and water to a boil. Divide in half and cover glass jars/bowls. Refrigerate. Lasts about two weeks in fridge.

Once cooled, they’re ready to eat.  So you can have them in time for your lunch.

Consider adding to your favorite green salads, sandwich, taco, or grilled flank steak.

Posted by Kris Szabo

Wife, Mother, Holistic Health & Wellness Coach. Passionate about eating healthy, living well, and sharing the joy that makes life great. This site has been designed to help Create a Healthier, Happier You! Follow for health and wellness information. Hope you Eat Well, Love Passionately, and Laugh Often.

Leave a Reply

Your email address will not be published. Required fields are marked *