Quick and easy toppings for your favorite BBQ sandwiches, or a nice salad brightener.
I use these on pulled pork, brats, hot beef, brisket and hot dog. Seriously, you will see them in many pictures on this website, because I use them on everything! They are even great on salads!! Just eat them out of the jar, and you will find they are addictive.
The pickles are ready to eat right away, but time only makes them better. It is a good thing they are easy to make, because they don't last long!
Yellow mustard seeds or powder work fine for this recipe if you don't have the black mustard seed, but I like the spicier flavor of the black seeds.
Pickled Red Onions
Ingredients
1 medium red onion, thinly sliced
1 ½ cups red wine vinegar
1 tablespoon sugar or honey
1 teaspoon black mustard seed
1 garlic clove, peeled and smashed
¼ teaspoon kosher salt
¼ teaspoon black pepper
Directions
Place onions in a pint jar or similar size lidded container.
In a small saucepan, bring remaining ingredients to a boil over medium-high heat.
Pour over onions and place the lid on container.
Allow to cool before refrigerating.
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