Quick Pickled Pink Onions
Quick Pickled Pink Onions:
Makes one half pint jar
1 medium red onion, sliced in rings or half moons, any thickness
3/4 cup vinegar (white wine, rice, and cider vinegars work best, not distilled white vinegar)
1/2 tsp kosher salt
1/2 tsp granulated sugar
1 garlic clove halved or quartered
pinch of whole black peppercorns
For other flavors add in a small dried pasilla or ancho pepper, or sliced fresh jalapeño. You can experiment with your favorite things.
Bring a medium pot of water to a boil, for blanching the onions. If using a dried pepper, put it in with the water to help rehydrate it for a few minutes before putting it in the jar.
Mix together the vinegar, salt, sugar, peppercorns, garlic and any other flavoring or spices you are going to use, in the jar.
Add the sliced onions to the boiling water for 15-20 seconds, then remove immediately using tongs and add to them to the vinegar mixture in the jar. Top with a lid and store in the refrigerator for at least 30 minutes if you need them immediately, ideally 2 hours and up to a few weeks.