Pickled Red Onions

Posted by ila nguyen on

These are great on everything - sandwiches, shawarmas, hot dogs, salads, or just straight out of the jar! The steps are a little tedious but trust us, it's all worth it!


1 pound red onions, sliced into rings
3 cups white vinegar
1 ½ cups sugar
1 Organic Cinnamon Stick
1 Compact Organic Pickling Seasoning
  1. Bring a 4-qt pot of water to a boil. Prepare a bowl of ice water on the side.
  2. Add onion rings and simmer until slightly soft - about 20 seconds. Using a slotted spoon, transfer into the ice bowl. This is called blanching and shocking. Let sit in ice bath for a few minutes, then drain and set aside.
  3. Boil vinegar, sugar, and spices. Chill down to room temperature.
  4. In a sealed container, combine pickle brine and onions and store in the refrigerator. Let brine for at least 12 hours before use.
  5. Pickles will keep sealed and refrigerated for up to  week.

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