SAN DIEGO — I learned this recipe at Adolph's Restuarant in Park City, Utah when I lived and skied there. We would serve them with Raclette cheese along with potatoes. I use them on just about anything that comes off the grill, especially on burgers.
Pickled Red Onions
- Red onion, 1 large or 2 small
- 2 cups White vinegar
- 2 cups water
- ½ cup Sugar
- 2 tbsp Kosher Salt
- 4 Garlic cloves, smashed
- 1 tsp Peppercorns
Slice Onions as thin as possible, use a Mandoline slicer if you have one. Using 2, 28 oz. or larger glass jars arrange the onions in both, in a large pot combine the rest of the ingredients and bring to a boil, ladle the mixture over the onions making sure that they get equal amounts of garlic and peppercorns.
Screw on lids and let cool, place in refrigerator. They will last up to 4 weeks.
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