How to Make Homemade Pickled Red Onions Recipe - This is an easy homemade pickled onion recipe; perfect pickled red onions for tacos, or pickled onions for bbq and sandwiches - this is why I always have pickled onions in my fridge. What's in pickled onions -

Ingredients:
175 mL (¾ cup) water
175 mL (¾ cup) vinegar
7 mL (1 ½ tsp) coarse salt
12 pepper corns
1 red onion
2 jalapeño peppers

Method:
In a small pot; heat the water, vinegar, salt, and pepper to just under a boil.
Peel and thinly slice the onion, and slice the jalapeños.
Place the onion and jalapeño in a glass jug and cover with boiling water.
Let sit for one minute, then drain and place in a mason jar.
Pour the vinegar over the onions - make sure the onions are fully submerged.
Put on the lid and let cool to room temp; place in the fridge overnight.

Our cutting board made by: https://www.galtwoodco.com/

Timestamps
0:00 - How to Make Homemade Pickled Red Onions Recipe
0:20 - Measuring the pickling liquid
1:59 - How to slice an onion to Make Homemade Pickled Red Onions
2:30 - Can you add jalapeño peppers to pickled red onions
5:28 - Tasting and storing pickled red onions


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welcome friends welcome back to the kitchen today we are going to do a recipe that is super simple um that for some reason i've never done on the channel before and that is a pickled red onion now i just put down three quarters of a cup of water and i'm gonna match that with the exact same amount three quarters of a cup of apple cider vinegar and i'm going to pour both of those into this little pan and i want to bring this up to not quite a boil but i want to bring it up to at least a simmer because i need to dissolve in this salt and this is a super simple formula you want equal parts water and vinegar and you can use any vinegar that you want white wine vinegar red wine vinegar apple cider vinegar just plain white distilled vinegar pineapple vinegar any vinegar that you want as long as the acid content is at least five percent now to this i'm going to add salt and that was one and a half teaspoons of coarse salt so for every cup of liquid that is the combination of the water and the vinegar you want one teaspoon of coarse salt and you can just vary that up and down so you can scale this to as many onions as you want to do at a time or just down to one onion like i'm doing today and i usually only do one onion this isn't a pickle in the sense that it's something that you want to preserve for a very long time it's something that you want to make and eat quickly you don't really want this hanging around on a shelf or in your fridge for months at a time it'll last if you wanted to but really it's meant to be eaten quickly now that's all you need for the pickling liquid but i'm going to add some telecherry peppercorns and that's probably about a dozen peppercorns i'm just going to drop that in and let those steep with the water and the vinegar to get that flavour all the way through so i'll give that a stir just to help dissolve the salt a little bit and while that heats we will slice up our onions so top and tail a red onion i'm also going to put in some jalapeños and i cut it in half and peel it away and now that it's peeled i just cut a wedge out of the root end and then i like to slice across like this and keep them really thin