Pickled Red Onions
Posted On 30 March 2025
These are great to add to sandwiches and salads for a nice bit of acid.
Pickled Red Onions
Equipment
- 1 pint canning jar with ring and lid
Ingredients
- 5-10 peppercorns (optional)
- 1 medium red onion, peeled, halved, and sliced thin
- 1 shallot, peeled, halved, and sliced thin (optional)
- 1 jalapeno, halved, seeded, and sliced thin (optional)
The Brine
- 120 grams water (½ cup)
- 120 grams white vinegar (see notes) (½ cup)
- 40 grams grenadine (2 tablespoons)
- 10 grams sea salt or kosher salt — NOT iodized (1½ teaspoons)
Instructions
- Put the peppercorns in the bottom of the mason jar.
- Slice the onion and shallot (optional) and pepper (optional) thin and place in the jar.
- In a small saucepan bring the water (120g), vinegar (120g), grenadine (40g) and salt (10g) to a boil. Remove from heat and let cool slightly.
- Pour brine over the onions in the jar and seal.
- Store in the 'fridge for up to 6 weeks.
Notes
- For vinegar (120 grams total), I usually use 100-110 grams of white vinegar and the remainder as red wine vinegar.
