Pickled red onion is zesty, sweet, and adjustably crunchy

Ingredients

• ~4 red onions, sliced or diced to your liking
• 2 cups white vinegar
• 0.25 cups white sugar
• 2 cloves garlic
• 2 Tbsp salt
• 1 tsp whole black peppercorns
• 0.25 tsp crushed red pepper
• 1 quart-size glass jar with metal (canning) lid

Directions

1. Dice or slice the red onions.
2. Mix white vinegar, sugar, garlic, salt, black pepper, and crushed red pepper together in a small saucepan. Warm until gently boiling.
3. For crunchy onions place them raw into the glass jar. Pour the boiling vinegar mixture over the top. Add a little more vinegar if needed to cover the onions fully.
4. For soft onions add them into the boiling vinegar mixture and cook for a few minutes. Pour everything into the glass jar once it’s as soft as you’d like.
5. Seal the jar. Allow to cool. Store in the fridge.

Notes

• Keeps for maybe two months in the fridge
• Add a little extra vinegar if needed to keep the onions submerged
• Go light on the red pepper! Peppers get hotter in vinegar.