- Ingredients -
1 large red onion
2 cups water
½ cup vinegar (we use Chef Jonathon Sawyer's
Craft Beer Vinegar - this stuff's the bomb!)
½ cup brown sugar
5 cloves garlic, smashed
1 cinnamon stick
1 tablespoon kosher salt
1 tablespoon black peppercorns
1 teaspoon whole allspice berries
- Tools -
Weston Mandoline Slicer
Weston Vacuum Sealer +
Canister
1. Use your
Mandoline to thinly slice the onion into rings.
2. Combine the remaining ingredients in a medium saucepan and bring to a boil. Reduce to a simmer and simmer five minutes.
3. Place the onion rings into your
Vacuum Sealer Canister, then pour the liquid over top of the onions. Allow to cool.
4. Once cooled, attach the Canister to your
Vacuum Sealer and seal the canister.
5. Store in your fridge, sealed for a few days to a week, then transfer into a canning jar. Properly seal the jar for long term storage (or eat the pickled onions right away).
