Name: Pickled Red Onions
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 10 servings
Cuisine: American
Ingredients: 1.5 cups sliced red onion ($0.94); 1 clove garlic ($0.08); 3 Tbsp white sugar ($0.06); 1.5 Tbsp salt ($0.15); 1/2 tsp peppercorns ($0.05); 1 cup white vinegar* ($0.06)

Pickled Red Onions are a great way to use leftover red onion and are a great topping for tacos, sandwiches, pizza, and more.

Instructions

1 Thinly slice the red onion into 1/8-inch slices. Peel the garlic. Place the onion and garlic in a large glass or ceramic bowl.

2 Add the sugar, salt, and peppercorns to a small sauce pot. Add the vinegar and stir until the sugar and salt are dissolved. Place a lid on the pot and bring the mixture up to a boil over medium-high heat.

3 When it reaches a boil, pour the vinegar over the sliced onion and garlic.** Press the onion down so all the pieces are submerged, then let the mixture cool to room temperature. I sometimes place a piece of plastic wrap over the onions to help push and hold them below the surface of the brine (see step by step photos below).

4 Once cool, use the onions immediately or transfer the onions and all the brine to a covered non-reactive container (glass, ceramic, or plastic) for storage in the refrigerator. The onions can be stored in the refrigerator for 3-4 weeks.