Last year I had such a cracking for pickled onions that I created this recipe, and brought them to my nephew’s second birthday party. We were having a cook out and they were perfect in the pasta salad that I made (that recipe is going to be up soon!), but also on burgers and brats. They were such a hit that my grandma called me while in quarantine and asked me how to make them!
1 Medium Red Onion thinly sliced
½ cup Hot Water
¾ c Vinegar
2 tsp sugar
1 tsp salt
½ tsp cracked black pepper
Cut the onion in half from the root end to the top and thinly slice.
Pack the onion slices in a glass jar. All I had was a pint canning jar on hand, but if you have a quart one that would work also.
Next mix the sugar and salt in the hot water until dissolved. Then add the vinegar. I used white distilled vinegar for this batch, but have used apple cider vinegar once. Use what you can use whatever you have on hand.
Add the cracked black pepper to the mixture and pour over onions.
Depending on the size of container, there might be extra “sauce”.
Cover, and place in the refrigerator.
Let sit for at least 30 minutes prior to use.
Will last in the refrigerator for up to 6 weeks!