These onions are bright and bold, spiky with garlic and vinegar and a touch of heat from the pepper. Slice onions, mince garlic, simmer some liquid, and step back as the ingredients do the rest. Then we poured the marinade over the onions and let it go to work. Once we combined everything but the onions, we let it simmer and sit so the flavors got friendly with one another. We added a savory twist to the onions by building flavors into the pickling liquid with aromatic minced garlic and the sparkling vegetal heat of our Pennsylvania Pepper.

That, on its own, would create a lovely pickle but we usually operate under the philosophy that one can improve on a good thing to make it great. These onions deliver classic sweet and sour flavor thanks to the brine we created with apple cider vinegar, Fine Sea Salt, and Demerara Sugar. The hardest part in making these onions is waiting a few hours while they soak in the refrigerator. Thanks to this recipe you can have versatile, delicious pickled onions with a minimal amount of effort. They become the kind of condiment that dresses up whatever you pair them with. Pickling washes out the color a bit, but because theyвЂ™re a firm onion, they retain their snap even in the wilting presence of vinegar. When theyвЂ™re raw, their vibrant hue and sturdy structure adds great visual dimensions and crunchy texture to everything from pasta salad to salsa. Red onions are the perfect onions for pickling.

Pickled red onions