In a small saucepan over low heat, add the malt vinegar, salt and Merken Seasoning, and bring to a boil.
Add the sliced onion in a clean pint-size mason jar and pour the boiling seasoned malt vinegar over the onions, until they are fully covered with the hot vinegar. Cover with a lid and let the onions steep for about 30 minutes, or until cool to room temperature. After about 30 minutes, the onions turn a vibrant red, almost a neon red, and will be ready to use, or be refrigerated for up to a year.
After the onions are used, save the special ‘vinegar’ and use in salad dressings, as a acid to make Mayonnaise | Aioli, splash on Fish & Chips, use with mustard seeds to make aBeer Mustard
More Pickle Recipes:
Jolly Pumpkin La Roja Pickled Cherries
Malt Pickled Red Onions
Malt Vinegar Pickled Brown Mustard Seeds
Sopes filled with Mexican Style Beer Stewed Chicken and Malt Pickled Red Onions