Quick-Pickled Texas-1015 and Red Onions

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READY IN: 30mins
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash a half-gallon jar and its lid in hot soapy water; rinse well with very hot water, and let drain.
  • Combine water, vinegar, salt, and sugar in a stainless steel saucepan.
  • Bring to a boil for about 5 minutes, stirring occasionally to ensure that salt and sugar dissolve.
  • Let cool just slightly while performing the next step.
  • Fill the jar half full with both types of onions.
  • Add green garlic shoot, and fill with remaining onions; OR do it by quarters, with the ripe garlic clove.
  • Pack the onions down until there is about 1/2" to 3/4" of head space below the rim of the jar.
  • Slowly pour the hot syrup over the onions, shaking the jar slightly while pouring to release air bubbles.
  • ,until onions are covered by about 1/4".
  • Wipe rim of jar, cover with lid, and let stand until cooled to room temperature.
  • Transfer jar to refrigerator.
  • Allow to set at least overnight before eating.
  • Serve within a couple of weeks.
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