Today in the Great Lakes Kitchen, I'm showing how I make the most delicious pickled red onions. This is a very straightforward process with just a couple steps, and you'll end up with pickled onions that have the perfect texture and taste. My absolute favorite for tacos and Mexican food in general!

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Recipe:
1 mediumsized red onion
1/4 cup white vinegar
3/4 cup hot water
3 tablespoons white sugar
1 1/2 teaspoons Kosher salt
8 or 10 whole peppercorns

Cut onion in half and then cut into very thin slices. Place onion slices in bowl and cover with boiling water. After 12 minutes (no longer), strain onions and set aside.

To make brine, combine hot water, white vinegar, sugar, salt, and peppercorns. Stir very thoroughly.

Pack onion slices into pintsized mason jar, and then pour bring over top until onions are completely covered. Leave jar on counter for awhile to cool down, and then refrigerate. Onions can be eaten after 24 hours, but they will taste much better after 35 days.

00:00 Intro
01:05 Preparing Onion
03:15 Making Brine
04:44 Pickling the Onion
07:05 Finished Product


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