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Pickled Red Onions

Prep Time10 minutes
Cook Time5 minutes

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)
  • 1 inch Daikon Radish, sliced into thin strips (optional)
  • 1 inch Carrot, sliced into thin strips (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)
  • 1 teaspoon red pepper flakes (optional)

Instructions

  • If using, 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 add the water (120g), vinegar(s) (120g), grenadine (40g) and salt (10g). (Optional: add red pepper flakes.) Bring to a boil to a boil. Remove from heat and let cool slightly. (If you'd like, add a teaspoon of red pepper flakes.)
  • 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.
  • For a pint jar I usually get 250-260 grams of thinly sliced vegetables in there.  What I generally do is slice up the jalapeno, the shallot, and about 1-2" of daikon radish, weigh that, and then add sliced onion until I get to 260 grams.  Mix well, then pack the jar.
  • For a little spicier, cut the stem off a Serrano Pepper, slice length-wise, and put into the jar first, cut side out -- that way you can see the pepper from outside the jar and know which jar is spicy.