Directions
- 1Slice red onions using a microplane or a sharp knife.
- 2Toast cloves and peppercorns in a saucepan.
- 3Add water, vinegars, and brown sugar to the saucepan and heat until sugar dissolves.
- 4Sterilize jars. Add onions in layers, sprinkling salt between each layer.
- 5Top with pickle brine, let cool, and then screw on lid.
- 6Refrigerate overnight before use.
Ingredients
- 3 large Red Onions
- 1.25 cup water
- 1.25 cup white vinegar
- 1 tbsp apple cider vinegar
- 3 tbsp brown sugar
- 1 tbsp Tajin
- 1 tbsp salt
- 1 tbsp smoked paprika
- 0.5 tbsp peppercorns
- 3 cloves
- 1 tsp chilli powder
Equipment
knifemicroplanesaucepanjar
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