Pickled Red Onions & Garlic
Yield: 32 oz. jar
Total Time: 25h 30m
These pickled red onions pack a punch with garlic and whole black peppercorns
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Ingredients
- 262g red onion, thinly sliced
- 11g garlic, chopped
- 475mL apple cider vinegar
- 475mL water
- 80mL honey
- ½ tbsp whole black peppercorns
- 2 tbsp table salt
Instructions
Disclaimer: I am now using a high precision scale (accurate up to 0.1g). In some pics you may notice I am rounding the weight. My husband, the chemist, says this is OK 😂 take it up with him!
Instructions
Step 1: Gather all of the ingredients.
Step 2: Peel, thinly slice, and weigh the red onion.
Step 3: Peel, chop, and weigh the garlic.
Step 4: Add the whole peppercorns and garlic, set aside.
Step 5: In a 1.5Qt. saucepan, add water, apple cider vinegar, table salt, and honey.
Step 6: Set over medium heat and bring to a simmer, stirring occasionally to dissolve the honey, and salt. About 18 mins.
Let rest 20 mins.
Step 7: Pour into the mason jar and make sure to cover all the ingredients with the pickling liquid.
Discard any extra liquid.
Step 8: Let the jar rest at room temperature, uncovered, for 40 mins.
When done cooling, cover and refrigerate overnight. Store in the fridge for 3 weeks (although first week is most crisp!).
So yummy!