Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe.
Pickled red onions are zesty, slightly crunchy, and tangy – this simple topping is sure to add a subtly sweet flavor and a pop of color to even the most traditional recipes. With only five ingredients and five minutes of prep, these pickled onions are going to quickly become an everyday favorite.
– 4 smal Tanimura & Antle Artisan® Sweet Italian Red Onions or 2 large – 2 cups white vinegar – 2 cups water – 5 tablespoons cane sugar – 2 tablespoons sea salt – 2 garlic cloves optional – 1 teaspoon mixed peppercorns
Step 1: Julienne the onions and divide them between three 10 oz. mason jars. Place the peppercorns and garlic in each jar if including them.
Pickled Red Onions
Step 2: Over medium heat, mix the vinegar, water, sugar, and salt in a medium saucepan ad let it simmer. Continue to stir until the salt and sugar dissolve completely (about five minutes). Let it cool, and pour over the onions in the jars. Set jars aside to cool to room temperature. Then store the onions in the fridge.
Pickled Red Onions
Step 3: Your pickled onion will be ready to eat once they're bright pink and tender – we recommend letting them sit overnight. They will keep in the fridge for up to two weeks.
Pickled Red Onions