Chef Bonnie Moore's Pickled Red Onions

Executive Chef Bonnie Moore adds flavor and color to her plates with her Pickled Red Onions. If this recipe looks familiar, you may have seen Bonnie making this dish on Garden & Gun's Instagram! This recipe is quick to whip up in your kitchen, delicious to enjoy and works on a handful of dishes – a salad topper, tacos and a charcuterie board pickle to name just a few of our favorites!

Ingredients
2 red onions, slice julienne
1 cup water
1 cup champagne vinegar or white wine vinegar
¼ cup honey
1 Tablespoon salt
1 teaspoon whole black peppercorn
½ jalapeño, shake the seeds out before jarring

Tools
Sauce pot
Knife and cutting board
Jar or heat safe container with a lid

Time to pickle!
Cut your red onion, and fill your jar or container. Chef Bonnie likes to top her jar with a clove or two of garlic. Peel the garlic, and drop it in the jar whole.

In a pan, prepare your pickling liquid with a 1:1 ratio – equal parts vinegar and water. Add your honey and salt to the pan, and bring the mixture to a simmer. (You can also use sugar as the sweetening agent if you prefer.)

While your pickling liquid is cooking, add black peppercorn and jalapeno to your jar of onions. Feel free to get creative with what you add to flavor your pickles. You can try star anise, cinnamon sticks or anything you like to experiment with flavor!

When your liquid is at a simmer, pour the hot liquid straight into your jar or container. (Use a tool to push your ingredients down if needed.) Seal your jar, and let it sit for at least one hour before you begin to use them.

Keep your pickled red onions in the refrigerator. They’ll stay good for at least one month – but once you taste them, we bet they won’t last that long!

Watch the Video