Pickled Red Onions
Recipe: https://recipestripper.com/recipes/305b7cbe-18af-485a-91c2-e67b4d3b4689
Original source: https://www.budgetbytes.com/pickled-red-onions/?gad_source=1&gad_campaignid=15095610719&gbraid=0AAAAAoNNKLq-9rEwBxnSyFEsBRZ2dq4m6
Recipe image: https://www.budgetbytes.com/wp-content/uploads/2021/02/2-Pickled-Red-Onions-Overhead-With-Fork.jpg

Pickled Red Onions are a delicious way to use leftover red onion and are a great topping for tacos, sandwiches, pizza, and more.
Yield: 10
Prep time: PT10M
Cook time: PT5M
Total time: PT45M

Ingredients
- 2 cups red onion (sliced thin, (about 1lb.) $1.53)
- 1 garlic clove (peeled and tipped, $0.06)
- 3 Tbsp white sugar (45g, $0.07*)
- 1 Tbsp kosher salt (15g, $0.10)
- ½ tsp whole black peppercorns (3g, $0.04)
- 1 cup white vinegar (8oz., $0.37**)

Instructions
1. Gather and prepare all ingredients.
2. Thinly slice the red onion into ⅛-inch slices. Peel the garlic. Place the onion and garlic in a large glass or ceramic bowl.
3. Add the sugar, salt, and peppercorns to a small sauce pot. Add the vinegar and whisk until most of the sugar and salt are dissolved. Place a lid on the pot and bring the mixture up to a boil over medium-high heat.
4. When it reaches a boil, pour the vinegar over the sliced onion and garlic.*** Press the onion down so all the pieces are submerged, then let the mixture cool to room temperature. I sometimes place a piece of plastic wrap over the onions to help push them down and hold them below the surface of the brine (see the step-by-step photos below).
5. Once cool, use the onions immediately or transfer the onions and all the brine to a covered non-reactive container (glass, ceramic, or plastic) for storage in the refrigerator. The onions can be stored in the refrigerator for 3-4 weeks.