pickled red onions



Perfect with the smoked brisket my brother-in-law made. I basically sliced the red onion very thin, boiled a mix of white and rice wine vinegar, tossed in pickling spices and sugar and boiled the onions for 1 minute.

1 red onion – thinly sliced half moons
3/4 cup white vinegar
3 tablespoons sugar
2 tablespoons pickling spices – I used Penzey’s premium

Bring vinegar, spices and sugar to a boil. Add onions and let boil for another minute. Allow contents to cool completely. Transfer to jar and refrigerate.

One tip I will need to use next time: put spices in a spice bag. Makes it easier to eat the pickled stuff later. No one wants to crunch into an anise or clove. Ick.


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