Let’s face it, standing over boiling water wearing oven mitts and holding tongs is not the best way to spend a summer afternoon. But refridgerator pickles give you all the taste and twice the crunch as the canned variety, and of  course offer a unique way to enjoy a vegetable you might have worn out other methods on. This brine would also work to pickle the beets or the turnips, but we have designed it for the red onion. If you want to be extra fancy and flavorful, throw in some chopped rhubarb as you are making the brine and strain it out before you pour it.

Slice the ends off your onion, then slice it in half and cut the hemispheres into 1/8 inch thick sections. In a medium saucepan bring the vinegars, sugar, and salt to a boil, whisking to dissolve all solids. Remove from the heat and whisk in spices, then add the sliced onion and allow the entire mixture to come to room temperature (stirring it occasionally). When it has reached room temperature, pour it into a lidded storage container and store in the refrigerator. You can use it for a month after pickling.

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