Pickled Red Onions

Ingredients:

1 red onion thin sliced

2 garlic cloves crushed

3 Tbsp sugar

1 ½ Tbsp salt

½ cup water

½ cup Bragg apple cider vinegar

1 Tbsp McCormick pickling spice

6×6 inch piece of cheese cloth (most grocery stores will have this)

Butchers twine

Directions:

Thinly slice the red onions and place them into a small saucepan.

Prepare a sachet with the pickling spices and crushed garlic. Tie it securely with butcher’s twine and place it into the saucepan with the onions.

Add the sugar, salt, water, and Bragg Apple Cider Vinegar. Bring the mixture to a gentle boil, allowing the vinegar and spices to infuse the onions.

Once the liquid reaches a boil, remove the pot from the heat and allow the onions to cool in the pickling liquid.

As the mixture cools, the onions will soften slightly and absorb the sweet, tangy, and aromatic flavors from the brine.

Transfer the pickled onions and liquid to a clean jar or container. Cover and refrigerate until ready to use.

For the best flavor, allow the onions to rest for several hours or overnight before serving.

Chef Scout Recon Tip: Pickled onions are a force multiplier in the kitchen. Their acidity cuts through rich foods and brings balance to heavier dishes. A good pickle isn’t just adding flavor—it’s creating contrast.