I love pickled onions. This is my second attempt in making them. I made them last year and tossed them. I believe I have it down pat now. Trust me when I say this, no canning skills are necessary. (I have none!)
1 large purple onion, sliced thin
4 cups boiling water
I/2 cup white distilled vinegar
1/2 cup apple cider vinegar
2 teaspoons salt
9 Tablespoons of sugar, heaping
Boil water, when it’s a rapid boil, remove from heat and place onions in the pan. Count to 10 and drain in a colander. Place onions in small canning jars or any glass jar with a lid. This process softens the onions. In a bowl or large measuring cup with a spout, combine vinegars, salt, sugar and peppercorns. Stir until salt and sugar is combined. Pour liquid over onions and seal with lid. Leave on the counter until the jars are room temperature. Refrigerate once they become room temperature.
I love pickled onions on salads, tacos, burgers, sandwiches and anything I put onions on. A new recipe coming is your way using this pickled onion recipe. These will keep in refrigerator two to three weeks easily. Enjoy!