Quick-pickled Texas-1015 And Red Onions

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3/4 cup water
• 3 cups cider vinegar or 3 cups vinegar
• 6 tablespoons kosher salt (preferred) or 6 tablespoons uniodized salt
• 6 tablespoons sugar
• 2 texas- 1015 sweet onions, peeled,sliced 1/4 inch thick,and separated into rings
• 2 sweet red onions, fixed the same way
• 1 garlic scapes (entire thing) or 1 clove of mild garlic, peeled and quartered lengthwise

Recipe

• 1 wash a half-gallon jar and its lid in hot soapy water; rinse well with very hot water, and let drain.
• 2 combine water, vinegar, salt, and sugar in a stainless steel saucepan.
• 3 bring to a boil for about 5 minutes, stirring occasionally to ensure that salt and sugar dissolve.
• 4 let cool just slightly while performing the next step.
• 5 fill the jar half full with both types of onions.
• 6 add green garlic shoot, and fill with remaining onions; or do it by quarters, with the ripe garlic clove.
• 7 pack the onions down until there is about 1/2" to 3/4" of head space below the rim of the jar.
• 8 slowly pour the hot syrup over the onions, shaking the jar slightly while pouring to release air bubbles.
• 9 ,until onions are covered by about 1/4".
• 10 wipe rim of jar, cover with lid, and let stand until cooled to room temperature.
• 11 transfer jar to refrigerator.
• 12 allow to set at least overnight before eating.
• 13 serve within a couple of weeks.