SANDRA'S REFRIGERATED PICKLED RED ONIONS

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It's terrific how these pickled red onions become so crispy
while being refrigerated in this flavorful brine
giving you a delicious sweet-spice vib...


Yield: (6) 1/2-Pint Size Mason Jars, or (3) Pint-Size
Prep: 15 Mins.
Cook Brine: 30 Mins.
Refrigerate: Min. of 3 days, or up to 1 month

INGREDIENTS:

Brine:
(*Note: I prepare pots of brine about 6 hours beforehand to ensure it has sufficient time to cool so it's ready when I began the jarring process. Or, to speed up the cooling process; once the brine has cooled somewhat, carefully place entire pot in sink filled with cold water, just so water is about 1/4 the way up from outside bottom of pot.)

4 cups water
2 cups white distilled vinegar
1/4 cup pickling spice
3/4 cups white granulated sugar
1/4 cup dark brown sugar

Onions:
3 medium red onions, thinly sliced from top to core direction to 1/8"

METHOD

Add all brine ingredients to a large non-reactive pot (I use stainless steel); stir to combine. Bring brine to a boil, cover, reduce heat and let simmer for 30 minutes.

Let cool completely with lid on – Important! (See *note above.)

Strain the brine through a colander, lined with a double layer of paper towels, into a large bowl to catch the pickling spice and provide for a clear brine when jarring the red onions.

Pack sliced red onions into jars. Use a glass heatproof measuring cup to assist in pouring the brine mixture from the bowl into each jar to within 1/4" of rim.

Use a teaspoon to press the onions down into the vinegar and pop up any air bubbles in the jars. Let the pickled onions cool to room temperature for 1 hour. Refrigerate a minimum of 3 days, or up to 1 month. Always keep them chilled in the refrigerator (do not store in pantry). ~ Enjoy!

~~~~~~~~~~~~~~~~~

Tip: These pickled red onions are fabulous and incredibly delicious when added to appetizers, tacos, burritos, nachos, burgers, sandwiches, salads, etc.




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