From DN Recipes by David Nagy · Food & Beverage

Pickled Red Onions

Published

Pickled Red Onions
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Ingredients
  • 4 red onions
  • 2 cups white vinegar
  • 2 cups apple cider vinegar
  • 4 cups water
  • 2/3 cup sugar
  • 4 tablespoons salt
  • 4 garlic cloves
  • 2 teaspoons peppercorns

Instructions
  1. Heat the vinegars, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Set aside and cool to room temperature.
  2. Thinly slice the onions, and place them with the garlic and peppercorns in a large container.
  3. Pour the cooled liquid over the onions and stir. Refrigerate.
  4. Ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.