Work: 20 Minutes
Total: 50 Minutes
Gather Ingredients and Tools and prep Ingredients as indicated.
Place everything except for Onions into a large pot over high heat and bring to a simmer.
Peel Onion, cut in half top to root and cut into ⅛” thick into half moon shapes, then break up into individual pieces.
Place Onion into Mason Jars and cover with the hot liquid.
Once cooled, place Lid on Jars and store.
Serve with Cheeses for an appetizer or snack.
Add to any Salad.
Use different Spices to change flavor.
5 Pounds Onions (similar sized)
2 cups Water
1 cup Red Wine Vinegar
½ cup Honey
3 Garlic Cloves, peeled and cut into chunks
2 Tbsp Coriander Seed
1 Tbsp Salt
Airtight Container (Mason Jars)
Airtight Container for up to 6 Months in the Fridge.
Use Your Pickled onions in the following Recipes:
Questions about this recipe? Ask Chef Pierson!