When I was growing up, my grandfather used to make these pickled onions once a year. He would make about 1 two-gallon-size jar of these and share with the entire family. He would peel every little onion, wash them, and fill up the jar. These onions would be served with steak and other dishes.
I now eat them with salads and any other raw dish we make for lunch or dinner. I have shared them with friends and even made a few jars to give as gifts for the holidays.
Here is what you’ll need to make these pickled onions:
1 glass jar or Mason jar with cover
Small red, yellow, and white onions (enough to fill up the jar)
1 small beet per jar cut in small cubes
2 garlic cloves chopped
2 Tbs. chopped cilantro
1 small jalapeño pepper or any other hot pepper sliced
Water (enough to cover onions in the jar)
Real salt (1 Tbs. per 1 cup of water)
Peel onions and wash them. Put the garlic, hot pepper, a few of the beet cubes, and half of the cilantro at the bottom of the jar and add one tbs. of Real Salt. Fill the jar half way with the onions and add the rest of the beets, garlic and cilantro. Add the rest of the onions until the jar is full. Add one cup of water and if the onions are not covered, continue to add more water one cup at the time. Add one Tbs. of salt per each cup of water added after the first.
Cover the jar and let is sit at room temperature for four days. Each night open the jar and let the gases out. Replenish the water and salt if necessary. I put a pan under the jar in case that water comes out which happens often and that way I won’t have to clean a mess.
After the four days, put the onions in the refrigerator and use in salads, dishes, etc.
Hope you enjoy this recipe!