Quick Pickled Onions

August 3, 2015

Quick Pickled Onions

Philippe, Tucson CSA

Red onions are great for this because they make a nice display in the jar and on our plate.

1 pint mason jar
1 or 2 onions (or enough onions to pack the jar)
Spices of your choice

Peel and slice the onions in rings or half rings. Pack them in the mason jar. Cover onions with a boiling solution of 1/2 cup vinegar and 1/2 cup of water. Add salt and any other spices and herbs you like. I usually add a couple cloves, a few chiltepin chiles and some dried herbs.

Let cool. Cover. You can eat it right away. Keep in refrigerator for up to a month.



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