from Smoke On Wheels Pitmaster Andy Groneman
Honestly, is there a better addition to a homemade sandwich than a good layer of sliced onion? Yes, when the onions are pickled! The only thing you have to go out of your way to do, is plan for it. Since pickling is a process that needs time to complete, you need to plan ahead for this at least 12 hours. But the wait will be worth it. So without further ado…
How to Pickle Onions
Ingredients
- 1 large red onion, sliced
- 1 clove of garlic, crushed
- 3 dried arbol chilis
- 1 bay leaf
- 1 tsp cumin seeds, toasted
- 1 tsp coriander seeds
- 1 tsp allspice
- 1 tsp sugar
- 1 cup red wine vinegar
- 1 cup apple cider vinegar
Cooking and Canning Supplies
- Mason Jar with lid
- Saucepan
Instructions
- Fill a quart-sized mason jar with the sliced red onions. (Don’t pack too tight.)
- Combine all other ingredients in a saucepan and bring to a boil.
- Cool to room temperature. Pour the liquid over the onions.
- Place the lid on the jar. Give it a shake to distribute all ingredients.
- Place in refrigerator for 24-hours before using (They will keep up to a week under refrigeration)
