Pickled Red Onions

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These little gems are the money ticket to any picnic this summer. They are great on burgers, salads, sandwiches, the possibilities are endless!! They are sweet and tangy and remind me of pickled eggs, but without the sugar. I use honey for all my sweetener. We are fortunate to have an awesome beekeeper near by. Here’s the recipe so you can have the coolest dish at your next gathering:

Pickled Red Onions

2 Large red onions

1 Cup white vinegar

 2 Tbsp Honey

1/2 Tsp salt

32oz Mason jar

Saucepan of boiling water (about 3 cups)

Directions: Peel onions and slice thin. Put in a colander and pour the boiling hot water over them to speed up the pickling process. Place into mason jar. Next, in a bowl mix vinegar, salt, and honey until honey is dissolved. Pour mixture into mason jar. Place lid on top and let sit on the counter for a couple of hours, then transfer to the refrigerator. They taste better the longer they sit. Stores for a week (if they last that long)!! Enjoy!!

You may need to adjust the vinegar and honey to your tastes. We like it a bit tangy so if you like it sweet, add a bit more honey 🙂

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  1. Pingback: Pickled Red Onion Salad | My So Called Farm

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