Quick Pickled Red Onions
These tangy pickled onions are super easy to make and keep for up to a week in the fridge or a couple of days in a cooler. If you don’t like bitting into a stray clove or peppercorn, put them in a tea ball or wrap them in cheesecloth while while boiling so you don’t have to pick them out individually later.
1 red onion, thinly sliced
1 cup red wine vinegar
2 teaspoons kosher salt
1/4 cup brown sugar or sucanat
1 bay leaf
1/2 teaspoon cloves
1/2 teaspoon pink peppercorns
- Combine the vinegar, salt, sugar, bay leaf and cloves in a saucepan and gently boil until the sugar dissolves.
- Lower the heat, and stir in the sliced onion.
- Put the pan aside and let the onions cool.
- Remove the cloves, peppercorns, and bay leaf before transferring to a glass jar. (If you don’t, you could be in for an unpleasant surprise!)
Use them as a garnish with salads, burgers, sandwiches, or steak.