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Pickled Onions. A quick pickling method for red onions.
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4.75 from 4 votes

Pickled Onions

Author: Jackie Garvin

Ingredients

  • Pickled Onions
  • You need a cup of acid for this recipe. I used lemon juice because we have a surplus of lemons. Substitute lime juice apple cider vinegar or a combination. If you have pickling spice on hand, throw in about a tablespoon in place of bay leaf, mustard seed, peppercorns and cloves. Hot water from the tap is fine. Boiling isn't necessary.
  • yield: one quart
  • 1 medium red onion peeled and thinly sliced
  • 1 cup lemon juice
  • 1 cup hot water
  • 1 bay leaf
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon whole black peppercorn
  • 7 or 8 whole cloves

Instructions

  • Place onion slices in a glass quart jar or a bowl.
  • Mix together the remaining ingredients for the brine. Stir until sugar and salt dissolves.
  • Pour brine over onions. Cover and store in refrigerator for at least 4 hours. Overnight is best. Will keep in refrigerator for up to 2 weeks.
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