January 21, 2013 § Leave a comment
In a large bowl dissolve the pickling brine of salt, sugar and vinegar. Slice onions into rings and place in dissolved brine. Add stem of rosemary (whole without breaking off rosemary), bruised garlic cloves and red pepper flakes. Mix and place sealed large jar or container in refrigerator. Stir twice a day for three days.
The pickled onions can last up to three weeks. Great as condiment for grilled burgers, sausages and chicken. Also goes well as a side for beans and black-eyed peas.
By Kenneth Bargers