A loose guide for making pickled red onions, emphasizing a ratio for the pickling liquid and tips for selecting onions. The recipe provides instructions for preparing the onions and the pickling brine, followed by a two-day pickling period.
Chop up however many red onions you want. Use about two cloves of garlic to one onion. Chop both the onions and garlic up and add to a mason jar. Boil one cup of water. Add one cup vinegar, 1 tablespoon kosher salt, and 1 tablespoon sugar to the boiled water. Stir to dissolve the salt and sugar. Pour the liquid mixture over the onions in the mason jar. Add a pinch of pickling mix. Shake it up and let it sit for two days. They’re done when they’re pink. Note: don’t store in sunlight, they’ll lose their color.
