Pretty Purple Pickle Onions


In a small saucepan, combine sugar salt, spices and 1½ c vinegar and bring to boil over medium flame. Allow the mixture to simmer for 2-3 minutes. While the mixture is simmering, place thinly sliced onions into a pint-sized jar. When simmering time is complete, carefully pour the hot spiced vinegar mixture over the onions and add additional vinegar to cover the tops of the onions. Add an extra pinch of both sugar & salt, place the lid on & tighten. Refrigerate for 1 hour to overnight. Lasts 4 weeks refrigerated.

Pretty Purple Pickle Onions

January 7, 2016


2 medium red onions, thinly sliced ((I prefer the half-moon slice))

1 T ((heaping)) cane sugar*

1 T ((scant)) kosher salt*

2 T pickling spices

1½ c red wine vinegar** plus more to top off the onions