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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)

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.