Sometimes (always) I end up with more veggies that I can eat before they go bad. When this is happening I’ll turn to pickling, sauces, freezing, stock or other last ditch efforts to not waste the goods. This is one of those cases.
These pickled red onions are sweet and crunchy with a little kick. They are great on sandwiches, veggie burgers, veggie dogs, salads and more. They keep for at least 3-4 weeks in the fridge.
What do you think? What did you put them on? Let me know down below!
Pickled Red Onions with Ginger
- 1 large red onion sliced thin
- 1 cup white vinegar
- 1/4 cup brown sugar
- 1 pinch red pepper flakes
- 2 tsp fresh ginger sliced
- 10 peppercorns
- 1 pinch coarse kosher salt
Blanch red onions in a saucepan of boiling water for 3 minutes. Drain in colander.
While the water is heating, in another pot combine the vinegar, brown sugar, pepper corns, salt, pepper flakes and ginger. Bring to a boil. Cover and simmer for 7 minutes
Drain red onions and add them to the vinegar and ginger mixture. Simmer for 3 minutes on low heat.
Remove the pot from the heat and transfer it all into a glass jar. I used an old pickle jar. Let it cool to room temp before sticking it in the fridge for at least an hour before you eat them. If possible, overnight is better.