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Pickled Onions
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Two-Toned Pickled Onions

Two-Toned Spicy Pickled Onions add a delightful flavor suitable for complimenting a wide variety of foods, including salads, burgers, tacos and more.
Prep Time20 minutes
Total Time20 minutes
Servings: 4 jars
Author: Deborah

Ingredients

The Onions

  • ½ large red onion cut into ¼ inch half moons
  • ½ large white onion cut into ¼ inch half moons

The Flavorings

  • 2 tablespoon organic cane sugar
  • 1 teaspoon sea salt
  • 4 whole star anise 1 for each jar
  • 4 whole red chili peppers 1 for each jar
  • 2 cloves garlic peel and cut in half
  • 4 pinches fennel seed sprinkle into each jar
  • 4 pinches caraway seed sprinkle into each jar
  • 4 pinches rainbow peppercorns sprinkle into each jar

The Vinegar

  • ½ cup rice vinegar
  • ½ cup apple cider vinegar
  • 1 cup white cooking wine

The Equipment

  • 4 8 oz./240 ml canning jars wash with hot, soapy water and allow to air dry

Instructions

The Onions

  • Place onions in sieve or colander and set inside sink. Bring 2-3 cups of water to boil. Blanch the onions by slowly pouring the boiling water over them. Set aside.

The Flavorings

  • Add a pinch of fennel seed, caraway seed and rainbow peppercorns with ½ clove of garlic and a chili pepper to each jar.

The Vinegar

  • In a medium saucepan on medium heat, combine salt, sugar and vinegar's stirring until dissolved. Keep the mixture hot but not bubbling until you're ready to pour into jars.
  • Using a funnel, pour heated vinegar mixture into each jar. Stir until all ingredients are combined. Place jars on lids and tighten. Allow to cool at room temperature.

Notes