Using a simple variation of the pickling recipe as our pickled green beans, we enter into the realm of condiments with these deliciously sweet red onions. Use them as a to top sandwiches, hot dogs, hamburgers or as a side for chicken or steak.
Equipment Needed: 2 QT Pot with Lid, Wooden Spoon or Whisk, Chef’s Knife, Cutting Board, Measuring Cup
Serving Suggestion: Depends on how you’re using it
Servings: 12 ish
Suggested Wine Pairing: Whatever you’re drinking
Suggested Beer Pairing: Whatever you’re drinking
- 2 medium red onions ($1.50/lb)
- 2 cloves of garlic ($2.99/lb)
- 1 jalapeño ($1.99/lb)
- 3/4 C rice vinegar ($2.79/12 oz)
- 3/4 C sugar ($2.39/2 lb box)
- 3/4 C water (free)
- Mix the sugar, vinegar and water in your pot and put over high heat, bringing it to a boil.
- While the brew is bubbling, peel and quarter your onions, slice them very thinly, less than 1/8th of an inch if you can. Peel and smash the garlic; halve the jalapeño and remove the seeds.
- Just as the vinegar mixture starts to boil add the garlic and half of the jalapeño and let it go for another minute. Then toss in your onions, remove the pot from the heat, cover and let it sit until it comes to room temperature. Throw them in an airtight container and refrigerate for up to a month.