Pickled Red Onions

Pickled Red Onions

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  • 1 red onion, thinly sliced
  • 2 cloves garlic, peeled
  • 2 teaspoons salt
  • 1 1/2 cups Champagne vinegar
  • 2 tablespoons brown sugar, or to taste


Place onions and garlic in a heat proof bowl.

Combine salt, vinegar and sugar in a small saucepan. Bring to a boil, stirring to dissolve sugar. Pour over onions and garlic and let stand for 30 minutes. Use right away or store in the refrigerator in a clean jar for 2 weeks.

Special notes:

Jar Sterilizing Instructions: Wash jars, bands and lids in hot, soapy water. Place empty jars in a large pot and completely cover with water. Bring to a boil over high heat, and then boil for 10 minutes. Turn off the heat and leave in the hot water for up to 1 hour before filling.

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