Pickled Red Onions

Makes 1/2 Pint Jar

Ingredients

~1/2 cup red onion, thinly sliced
Brine
1/4 cup Heinz® Distilled White Vinegar
1/4 cup Heinz® Apple Cider Vinegar
3/4 cup water
1 teaspoon RealSalt® Salt
1 tablespoon C&H® Granulated Sugar
Spices
Smoked Peppercorn
Smoked Salt
Whole Cumin Seeds
Allspice
Coriander
1 garlic clove, crushed
sprig of oregano

Directions

Put the vinegars, water, salt and sugar in a small pan and heat until boiling. Set aside until the pint jar is ready.

Put the spices, garlic, oregano and onion in a 1/2 pint canning jar.

Pour the brine into a jar till the onions are covered. Put in the fridge and chill at least 6 hours or better overnight.

Notes

• There will be some brine left over. You can double the recipe if using pint jars or pickling a second jar.
• Should keep for a week or two in the fridge.
• I have also added a bay leaf if I did not have oregano. I wouldn’t add dried herbs, because the herbs stick to the onion slices.
• This works for pickled radish. I combine the sliced onion with the radish if available.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL: https://www.feastingathome.com/quick-pickled-onions/