About the Recipe
These take about an hour to develop their tang, but they'll change how you think about salads and sandwiches. The sugar balances the vinegar's sharpness without making them sweet, and the salt draws out the onion's bite. I slice them as thin as I can manage because the thinner they are, the faster they pickle and the less overwhelming they taste. The pickling spice and garlic clove are optional, but they add a tart depth you'll enjoy. They keep in the fridge for almost two weeks, getting better as they sit. I make a batch every Sunday and use them on everything. Once you start keeping these around, you'll find excuses to add them to dishes that don't even need them.
Ingredients
1 red onion cut in half and sliced thin
1 cup water
1 cup white vinegar
1/4 cup sugar
1T salt
1 T pickling spice
1 clove garlic (optional)
Preparation
Step 1
Dissolved the sugar in the water and vinegar over med-low heat. Pour into a heat safe glass container with the sliced onion, garlic and salt. Let sit in the refrigerator at least 1 hour before serving. (The thinner the slices of onion the quicker the pickling with take hold.) Stays well in refrigerator for 10-14 days.