Pickled Red Onions
Yield: Makes about 1 cup
Spread on a burger or sandwich or stir these into almost any salad — you’ll be glad you did.
Place onions and garlic in a heat proof bowl.
Combine salt, vinegar and sugar in a small saucepan. Bring to a boil, stirring to dissolve sugar. Pour over onions and garlic and let stand 30 minutes. Use right away or store in the refrigerator in a clean jar for 2 weeks.
Jar Sterilizing Instructions: Wash your jars, bands and lids in hot, soapy water. Place empty jars in a large pot and completely cover with water. Bring to a boil over high heat, and then boil for 10 minutes. Turn off the heat and leave them in the hot water for up to 1 hour before filling.
Recipe by, PCC Chef