Amazing quick pickled red onions that go perfectly with BBQ, especially pork.
Ingredients:
- Distilled White Vinegar | 4 cups
- Granulated Sugar | 1½ cups
- Salt | 2 tablespoons
- Bay Leaves | 2 Whole
- Peppercorns | 2 tablespoons
- Star anise pods | To taste
- Chopped Garlic | 2 whole cloves
- Red Onions | 1 ½ - 2 pounds
- Canning / Storage Jar(s)
Steps:
- Chop onions in thin slices. I chop the whole onion in half, then slice from there.
- Mix vinegar, sugar, salt, garlic and peppercorns in a pot and boil to dissolve the sugar, stirring occasionally.
- Place onions into a jar or jars and add in 1-2 anise pods per jar and layer in the bay leaves.
- Once the sugar is dissolved, turn off the heat and allow to cool a little before pouring over the onions in the jars.
- Allow to cool most of the way before putting them in the refrigerator. Allow to sit overnight before serving.
The onions will turn a really nice pink color which only enhances the presentation.
