Pickled Red Onions

I used 3 onions and substituted red wine vinegar for white, better flavor, in my opinion. I also added 4 crushed cloves of garlic, 1 Tbs whole peppercorn, and 1 Thai Chili for a little heat. There is still so much pickling liquid left over after this. I added the hot brine right to the onions so it would pickle better. If you are adding cold brine, as suggested, I would salt the onions for 15 minutes, then rinse. Otherwise, the brine won't really pickle the onions properly. Use about 1 tsp per onion to remove excess moisture and break down the onions a little.

These are delish! I use a rainbow peppercorn in it for my peppercorns and cut up two large red onions for this one. I used Erythritol for a sugar substitute, and you could not tell any difference between that and real Cane sugar! I like to cut out some sugar where I can! These lovely gems went into my corn salad for Memorial Day weekend! These are awesome to have on hand to give some acid to a fatty dish!