Tre's Pickled Onion Rings

Submitted by Chief Teer

""Good with hamburger, cheese sandwich, egg salad sandwich and as a pickle with regular meals.""

 

• Ready In: 1hr
• Ingredients: 7
• Yields: 2 cups
• Serves: 20

ingredients

• 1⁄2 large onion
• boiling water
• 1⁄2 cup white vinegar or 1/2 cup cider vinegar
• 1⁄2 cup water
• 2 1⁄2 tablespoons sugar
• 1⁄4 teaspoon salt
• 2 drops hot pepper sauce

directions

1. Cut onion into thin slices. Separate into rings and put into a two cup sterilized jar.
2. Pour boiling water over to cover onions. Allow to cool, then drain.
3. Mix together vinegar, water, sugar, salt and hot pepper sauce and bring to a boil. Pour over onion rings.
4. Cover tightly and refrigerate for at least 2 days before using.
5. Store in refrigerator up to 2 months.

Reviews

[Secret Agent]

Almost as easy as making tea! I used cider vinegar and a little extra tabasco. 5 stars for simplicity and 6 stars for flavor even after a few hours let alone a few days. Do yourself a favor and make two pints of these because they won't last long once they are on the table. Thanks for posting - I love pickles! SA UPDATE ON THIS: My friend Patty tasted these onions and swiped the whole jar for her hubby.............

 

[Garlic Chick]

Very simple and delicious. I made as stated but with regular yellow onion and I cut two of them rather than 1/2 of one large onion. I used the cider vinegar. I agree that this could use more hot sauce but that is easily corrected. I let it marinate for 2 weeks and voila! Will use in recipes or on sandwiches, etc. in the future. Also, just sweet enough but not too sweet. Thanks for posting, Chief Teer, I enjoyed this one!

 

[flower7]

These were good but I've made other pickled onions that I liked better. These were a little too crunchy still for my taste but the flavor is good, though I thought it could be improved with some herbs and maybe some mustard. I did like them better when added to something (a grilled cheese sandwich this time) rather than just out of the jar. I'm glad I tried this though! Thanks for the recipe!