CANNING TOMATILLO ENCHILADA SAUCE RECIPES

Steps:

• In a saucepan over medium heat, combine 3/4 cup vinegar, 3/4 cup water, 1 teaspoon salt, and a pinch of sugar (optional).  Bring to a light boil or until all of the salt is dissolved. 
• Chop up the red onion (you can peel and discard the outer skin).  I cut it into quarters and then slice lengthwise.
• Give the slices a quick toss and then stuff them in a pint-sized glass jar.  Add the vinegar mixture along with 1 garlic clove chopped in half and some freshly ground pepper (or whole peppercorns). 
• Let cool on counter for a few minutes.  Then cover and store in the refrigerator.
• The pickled onions will have most of their flavor after a few hours of resting in the brine. 

Steps:

• In a saucepan over medium heat, combine 3/4 cup vinegar, 3/4 cup water, 1 teaspoon salt, and a pinch of sugar (optional).  Bring to a light boil or until all of the salt is dissolved. 
• Chop up the red onion (you can peel and discard the outer skin).  I cut it into quarters and then slice lengthwise.
• Give the slices a quick toss and then stuff them in a pint-sized glass jar.  Add the vinegar mixture along with 1 garlic clove chopped in half and some freshly ground pepper (or whole peppercorns). 
• Let cool on counter for a few minutes.  Then cover and store in the refrigerator.
• The pickled onions will have most of their flavor after a few hours of resting in the brine.