Fine dinning restaurant lowboys are usually stocked with quart container after quart container of prep like this. Pickled red onions are a great component to everything from salads to burgers to lox and this recipe omits all of the meticulous little extras and keeps it plain Jane without skimping on the flavor. Have some red onions in the pantry that you’re probably not going to use any time soon? Save them with this recipe.
1½ c white distilled vinegar
⅔ c white granulated sugar
½ tbs blk pepper corns
1 large red onion, peeled and sliced
In a non-reactive sauce pot, bring the vinegar, sugar and pepper corns to a boil. Immediately reduce heat to medium-hugh. Simmer until sugar has completely dissolved. Remove from heat. Stuff onion slices into a clean preserving jar. Using a funnel, carefully pour hot liquid into jar over onions. Seel with lid and turn upside down. Allow to rest at least 1 hour before transferring to fridge.