Ingredients
Method
- Prep. Pour everything except the onions and/or other vegetables into a non-reactive pan.
- Cook. Bring to a boil. Stir until all the sugar and salt are dissolved. Turn off the heat and add the onions.
- Let it cool and you can start using them in about 15 minutes. Or pour everything into a pint jar and chill.
- Serve. Refrigerate the pickled red onions until ready to add to sandwiches, burgers, salads, or other dishes. They last for months.
Notes
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.