I don’t know about everyone else but my favorite part of any wedding I attend as a guest is generally cocktail hour, and the delicious little appetizers that are included with it. So, when we attended a wedding at a largely popular local venue recently I was BEYOND excited to see what the menu was for the cocktail hour. Long story short, it was incredibly lackluster and I was so disappointed. But, they served this (otherwise weird) spread of cheese and vegetables and these red pickled onions were the only highlight. I love a pickled onion generally but these were a phenomenal mix of sweetness with the bite of vinegar and I couldn’t stop thinking about them after the wedding. So, when I had a batch of red onions and nothing to do with them, I attempted to recreate the pickled onions I’d been dreaming about. I had to try a couple different measurements of spices to vinegar to try and get the ratio right, but these eventually turned out pretty fantastic.

  What You’ll Need

2 pint-size mason jars

2-3 red onions (2 if large, 3 if small)

1 cup apple cider vinegar

2 cups white vinegar

¼ tbsp allspice per jar

6-7 black peppercorns per jar

6 tbsp sugar

½ tbsp. pickling salt

 -Slice onions however you’d like. You could dice them, cut into rounds, or slice thick or thin. This is all personal preference depending on what you’d like to use them for. I go with a thin slice because I like to use them on sandwiches. Distribute the sliced onions evenly between 2 pint-size mason jars.

-Add ¼ tbsp. allspice and 6-7 black peppercorns to each jar, on top of onions.

-Combine the vinegars, sugar, and salt in a small saucepan and heat on medium heat to a gentle boil, stirring occasionally to dissolve sugar and salt. Once the mixture comes to a boil, reduce the heat to low and let simmer for 10 minutes.

-After 10 minutes, turn off the heat and let the mixture cool for 2-3 minutes. After the cooling period, pour the mixture into the two jars and put the tops on. Let the jars totally cool and then give them a few gentle shakes.

-Put into the refrigerator and let them sit for at least 48 hours (but I recommend 72) before you eat them, for the best flavor. Keep them refrigerator and consume within a month.

 (Recipe makes 2 pints.)