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Pickled Onions
Leisa Sutton
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Equipment
2 Pint Jars
or 1 quart jar
Ingredients
2
small
Red Onions
2
cups
white vinegar
2
cups
water
1/3
cup
sugar
2
tbsp
kosher salt
Instructions
Thinly slice onions
place onions in jars
Heat the vinegar, water, sugar and salt in a medium sauce pan until the sugar and salt have disolved.
Pour brine over onions, put lids on jars and let cool on the counter.
Once cooled, put in the refrigerator. They will be good for 2-3 weeks. They are ready to eat when the liquid in the jars turns pink.
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