I love to keep Pickled Red Onions in my fridge at all times. They are great for so many dishes, like tacos, pulled pork sandwiches, or as a side garnish. Picked onions are easy to make and last a long time when stored in the refrigerator.

 

Prep Time: 10 minutes
Cook Time: 5 minutes
Inactive Prep Time: 24 hours
Total Time: 1 day 15 minutes
Yields: 3 (8-ounce) Mason jars
Equipment: 1 (3-quart) sauce pot, rubber spatula, 1 small-size ladle, 3 (8-ounce) jelly jars with lids, 1 small rubber spatula, chef’s knife, cutting board, Mandolin

Ingredients:
1 cup of water
1 cup red wine vinegar
1/4 cup fresh lime juice (4 juicy limes)
¼ cup Grenadine
½ cup granulated sugar
1 tablespoon kosher salt
1 large red onion, thinly sliced

Instructions:
Squeeze approximately 4 limes for 1 cup of fresh lime juice. Add it to a pot. Add all the remaining ingredients to the pot and bring it to a boil on medium to high heat.

Stir a few times until the salt and sugar are completely dissolved. This process should take about 5 minutes.

While the liquid is cooking, slice a large red onion using a mandolin. Set the mandolin to ⅛-inch. If you don’t have a mandolin, use a knife to slice the onion as thin as possible. Put the sliced onions into a Mason jar(s).

Once the liquid has cooled for a few minutes, pour the brining liquid over the onions. Press down on the onions with a small rubber spatula to ensure they are all coated. Place the canning lids on tight.

Refrigerate for 24 hours.
There you have it, my Pickled Red Onions.

Notes:
1) If you click on the word Grenadine in the “ingredients section of the original post, it’s a hyperlink that will take you to a website.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.