Simple Pickled Onions or Jalapenos Recipe

Special thanks to our friends at Big Green Egg, and MasterBuilt for sharing this great recipe; a must-have for the summer grilling season.

Pickled onions are quick and easy to make and take your summer grilling of burgers, brisket, pulled pork, hot dogs, sausages, tacos, and salads to the next level.

INGREDIENTS:

• 2 Medium to large red onions
• 1 clove of fresh garlic
• 2 cups apple cider vinegar*
• 2 cups water
• 1/3 cup brown sugar
• 2 tablespoons kosher salt
• 8-10 peppercorns
• (optional sprig of fresh rosemary)

*You can substitute apple cider vinegar for white or go 50/50.

DIRECTIONS:

1. Clean and prep 2 large mason jars.
2. Add one minced clove of garlic to the bottom of each jar and divide the peppercorns between the two jars. (add fresh rosemary if using).
3. Slice the onions nice and thin and pack the jars to within 2cm of the top.
4. Combine the water, vinegar, sugar, salt and peppercorns in a stainless pot and heat  on medium heat until all the salt and sugar have dissolved.  
5. No need to boil, just get it nice and warm.
6. Allow the brine to cool a little and pour into jars to cover the contents.
7. Allow the jars to cool to room temperature and put them in the fridge overnight.
8. Keep refrigerated and consume within 3 weeks. 
9. Top your burger, brisket, pulled pork, hot dogs, sausages, tacos, and add to salads to punch up your summer favourites!