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
- 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
- Pack the onion in a sterilized jar.
- 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.