Because these pickled onions are refrigerated instead of prepared for long term storage, the recipe can be adjusted to your preference without any worry. The amount of sugar and salt can easily be adjusted to your preference.
Author: Jennifer from 1840 Farm
Ingredients
1cup(8 ounces) white vinegar
3Tablespoonssugar
1Tablespoonkosher salt
1large red onion
Instructions
Prepare the brining liquid by combining the vinegar, sugar, and salt in a saucepan. Warm over medium heat, stirring occasionally until the salt and sugar are fully dissolved. Remove the pan from heat and set aside.
Cut the onion in half from pole to pole (root to stem). Remove the peel and cut off the root and stem ends. Slice the onion into paper thin slices. Add the slices to a clean pint sized canning jar. Slowly pour the warm brining liquid into the jar to cover the onion slices. If necessary, use the end of a wooden spoon or chopstick to push the onion slices down under the surface of the liquid.
Cover the jar and refrigerate until ready to use. The flavor of the pickled onions will be delicious after a few hours chilling in the refrigerator.
Notes
This type of pickle should be stored in the refrigerator and used within 14 days. I often use a splash of the pickling liquid to brighten salad dressing, fresh coleslaw, or pasta salad. With just a spoonful, the flavor of these dishes gets a great boost and a lovely punch of red color.