Pickled red onions are the perfect condiment to have in the refrigerator at all times for sandwiches, salads, tacos, eggs, chicken, fish, you name it!
- 1 Medium Red onion thinly sliced
- 1 clove garlic peeled and smashed, optional
- 3 Tablespoons Sugar
- 1 1/2 teaspoons Table salt not kosher
- 1/2 teaspoon Whole peppercorns optional
- 1/2 Cup Apple cider vinegar or white distilled vinegar
- 1 Cup Water
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Peel and thinly slice the red onion and peel and smash the garlic clove. Put all ingredients in pan and bring to a boil.
Once boiling remove the pan from the heat, cover and let come to room temperature.
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You can use the pickled onions immediately.
If you have time let them sit in the refrigerator overnight to soften the onions.
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To store the pickled onions keep submerged in liquid in a non reactive container like glass or plastic, NOT aluminum.
The pickled onions will last a couple of months. If you see any mold or sludge toss. But in such an acidic environment they should be fine in the refrigerator for up to 8 weeks.