Description
Easy and delish. Once you make these onions, you won’t let your fridge be without these tangy slices, ever again!
Ingredients
Units
Scale
- 2 medium red onions
- 2 cups white vinegar
- 2 cups water
- 1/4 cup white sugar
- 2 tablespoons kosher salt (affiliate link)
- 4 garlic cloves, thinly sliced
- 1 teaspoon black peppercorns
- 1 teaspoon red chili flakes
- 1–2 red Fresno chilis, thinly sliced (optional)
Instructions
- Thinly slice the onions (use a mandoline or slicing blade of a food processor (affiliate link), if you have one), and divide the onions between 4 (8-oz.) jars or whatever jars you have on hand. Divide evenly and place the garlic, peppercorns, chili flakes, and Fresno chilis (if using) into each jar.
- In a medium saucepan over medium-high heat, bring the vinegar, water, sugar, and salt to a simmer. Stir until the sugar and salt dissolve. Let cool and pour over the onions. Let cool to room temperature, then store the onions in the fridge.
- Pickled red onions will last in the fridge for up to 3 weeks.
Makes about two 16 oz. jars or four 8 oz. jars (so you can be nice and share one with a friend).
