Garlic-Pepper Refrigerator Red Onions

Hot vinegar brine softens sliced onions into a sharp refrigerated condiment for tacos and sandwiches.

Ingredients

• 2-3 red onions, thinly sliced
• A few additional peppercorns for the containers
• 6-7 garlic cloves total; thinly slice 1 for the onions and use the rest in the brine
• 2⅔ cups red wine vinegar, labeled 5% acidity
• 1⅓ cups water
• 1½ tbsp peppercorns for the brine
• 1½ tbsp sugar
• 1½ tbsp salt

Instructions

1. Choose enough containers. Use clean, heat-safe containers with room for both the onions and about 4 cups of brine; one quart jar will not hold both. Divide the separated onion slices, the sliced garlic clove and the few extra peppercorns among them.
2. Heat the brine. Combine the vinegar, water, measured peppercorns, sugar, salt and remaining garlic in a saucepan. Stir to dissolve the crystals and bring to a full boil.
3. Cover the onions. Carefully pour the hot brine over them. Let the containers stand briefly, about 30 minutes, then refrigerate; do not wait for the whole batch to cool to room temperature. Avoid thermal shock to glass and follow the container manufacturer's hot-fill guidance.
4. Rest under refrigeration. Wait at least 2 hours before serving, or up to 24 hours for a stronger pickle. Keep the onions submerged and use a clean utensil to take out a portion.

Notes

• The recorded yield is about 4 cups of brine, not 4 cups of finished onions.
• This is a refrigerator recipe, not a water-bath canning method. Hot brine does not make a sealed jar safe for pantry storage.
• Use a fresh batch of brine for new onions. Used brine can be added to a dressing only while it remains within the same refrigerated storage window; do not treat it as a renewed preservation liquid.
• Serve with Soy Chorizo and Potato Enchiladas or Roasted Vegetable Enchiladas.
• Check vinegar labels for dietary restrictions.

Storage

Refrigerate leftovers in shallow covered containers at 40°F or below within 2 hours of cooking or preparation, or within 1 hour when the surroundings exceed 90°F. Use within 3-4 days. Freezing is not recommended because the onion texture softens.

USDA cooling, storage and reheating guidance.

Attribution

Saved attribution: Nicholas Perrone (Instagram); independently written adaptation.

These directions are independently written for a personal recipe collection. They are not the credited creator's text or endorsement, and no claim of physical recipe testing or additional reuse license is made.