Pickled Red Onions

Vibrant hot pink, these crunchy pickles are great to keep in the fridge to add as a topper to sandwiches, salads, and tacos.

These go great on our Open Face Sirloin Sandwiches with Horseradish sauce.

  • Makes 1 jar
  • Active time: 5 minutes
  • Total time: 10 minutes, plus refrigerating time

Ingredients

  • 1 large red onion, halved and thinly sliced
  • ½ cup white vinegar
  • ½ cup water
  • 2 Tbsp. sugar
  • 1 ½ tsp. salt
  • 1 tsp. mustard seeds
  • 1 tsp. black peppercorns

Cooking instructions

  1. Pack the onion in a sterilized jar.
  2. Bring the vinegar, water, sugar, salt, mustard seeds, and peppercorns to a boil in a small saucepan over medium-high heat. Cook 1 to 2 minutes or until the sugar dissolves. Pour the hot mixture over the onions in the jar. Let cool to room temperature. Seal and refrigerate until ready to serve.

 


Ready to join the Moink Moovement and help us fight for the family farm?

You can do that here!

See our boxes

 

Leave a Comment

Your email address will not be published.