Monday, April 7, 2014
Make It Monday: Refridgerated Pickled Red Onions
Ingredients needed: 2.5 pounds of red onions, 1 C apple cider vinegar, 1 C water, 1 tsp. sea salt, and 1 T evaporated cane juice.
Starting cooking your brine on the stove top. Combine all ingredients (except the onions) in a pot over med-hi heat. Bring to a boil and simmer for 5 minutes. Allow to cool slightly.
While your brine is cooking, slice our red onions thinnly. I used a mandoline slicer, but you could use a knife if you can slice thinnly enough. Pack the onions in pint jars. I fit 2 1/2 pounds in 3 pint jars.
Pour slightly cooked bring over the top of onions to the cover them completely. Allow to refrigerate for 24-48 hours before serving. Use within 1 month.
With the upcoming grilling season you are going to love offering these at your table. I really love putting them on sandwiches and hoagies too!