Austrian Pickled Red Onions
Traditionally served with rye bread and a paprika cheese spread these Austrian pickled onions make a great topping for burgers, sandwiches or even fish tacos.
Yield
12 servingsPrep
10 minCook
10 minReady
1 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
sugar
|
|
| ½ | cup |
water
|
|
| ½ | cup |
apple cider vinegar
|
|
| 12 | each |
black peppercorns
|
*
|
| ½ | teaspoon |
salt
|
|
| 6 | each |
allspice berries
whole |
*
|
| 1 | clove |
garlic
peeled whole |
|
| 1 | each |
bay leaves
|
*
|
| 1 | large |
red onion
peeled, halved and thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 118 | ml |
apple cider vinegar
|
|
| 12 | each |
black peppercorns
|
*
|
| 2.5 | ml |
salt
|
|
| 6 | each |
allspice berries
whole |
*
|
| 1 | clove |
garlic
peeled whole |
|
| 1 | each |
bay leaves
|
*
|
| 1 | large |
red onion
peeled, halved and thinly sliced |
|
Directions
In a medium sized pot, add the sugar, water, vinegar, peppercorns, salt, allspice berries, garlic and bay leaf. Bring to a boil over high heat.
Once boiling add the onions and bring back to the boil.
Cover and remove from heat.
Transfer to a glass bowl, jar or measuring cup and cover with cling film.
Let stand at room temperature for 24 hours before serving. Refrigerate for up to two weeks.
