Pickling onions softens their bite but adds an extra dimension of flavor. They can transform burgers and grilled sausages and their tangy taste is great on tacos. Toss them into a salad for delicious texture or enjoy them with smoked salmon.
Pickled Red Onions (Yield's about one cup)
- 1 red onion, thinly sliced
- 2 cloves garlic, peeled
- 2 teaspoons salt
- 1 1/2 cups Champagne vinegar
- 2 tablespoons brown sugar, or to taste
Place onions and garlic in a heat proof bowl.
Combine salt, vinegar and sugar in a small saucepan. Bring to a boil, stirring to dissolve sugar. Pour over onions and garlic and let stand for 30 minutes. Use right away or store in the refrigerator in a clean jar for 2 weeks.
Jar Sterilizing Instructions: Wash jars, bands and lids in hot, soapy water. Place empty jars in a large pot and completely cover with water. Bring to a boil over high heat, and then boil for 10 minutes. Turn off the heat and leave in the hot water for up to 1 hour before filling.