Pickled Red Onion

2 mins
Serves 1
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Directions

  1. 1Cut the onions from the bottom all the way up to the root. Slice as thin as you like.
  2. 2Cut the onions from the bottom all the way up to the root. Slice as thin as you like.
  3. 3Cut the onions from the bottom all the way up to the root. Slice as thin as you like.
  4. 4Separate the onion slices by giving them a gentle toss with your fingers.
  5. 5Separate the onion slices by giving them a gentle toss with your fingers.
  6. 6Separate the onion slices by giving them a gentle toss with your fingers.
  7. 7Put the onion slices in a container (mason jar or glass jar).
  8. 8Put the onion slices in a container (mason jar or glass jar).
  9. 9Put the onion slices in a container (mason jar or glass jar).
  10. 10In a pot, add two cups of red wine vinegar, one cup of plain water, two bay leaves, three garlic cloves, two teaspoons of peppercorns, and two tablespoons of sugar.
  11. 11In a pot, add two cups of red wine vinegar, one cup of plain water, two bay leaves, three garlic cloves, two teaspoons of peppercorns, and two tablespoons of sugar.
  12. 12In a pot, add two cups of red wine vinegar, one cup of plain water, two bay leaves, three garlic cloves, two teaspoons of peppercorns, and two tablespoons of sugar.
  13. 13Bring the mixture to a boil.
  14. 14Bring the mixture to a boil.
  15. 15Bring the mixture to a boil.
  16. 16Pour the boiling mixture over the red onions.
  17. 17Pour the boiling mixture over the red onions.
  18. 18Pour the boiling mixture over the red onions.
  19. 19Cover with cheesecloth or a paper towel.
  20. 20Cover with cheesecloth or a paper towel.
  21. 21Cover with cheesecloth or a paper towel.
  22. 22Put in the fridge for a couple of hours or overnight to absorb the flavor.
  23. 23Put in the fridge for a couple of hours or overnight to absorb the flavor.
  24. 24Put in the fridge for a couple of hours or overnight to absorb the flavor.

Ingredients

  • 2 cups Red wine vinegar
  • 2 cups Red wine vinegar
  • 2 cups Red wine vinegar
  • 1 cup Water
  • 1 cup Water
  • 1 cup Water
  • 2 Bay leaves
  • 2 Bay leaves
  • 2 Bay leaves
  • 2 tsp Peppercorns
  • 2 tsp Peppercorns
  • 2 tsp Peppercorns
  • 2 tbsp Sugar
  • 2 tbsp Sugar
  • 2 tbsp Sugar
  • 2 tsp Salt
  • 2 tsp Salt
  • 2 tsp Salt
  • 3 Garlic cloves
  • 3 Garlic cloves
  • 3 Garlic cloves
  • 2 Red onions
  • 2 Red onions
  • 2 Red onions

Equipment

knifecutting boardmason jar or glass jarpotwooden spooncheesecloth or paper towel
Pickled Red Onion | Clip Recipe