Pickled Red Onions
These pickled red onions add a punchy kick to almost anything. Greek salad, mediterranean platters, pizza, burgers, tacos, and salami sandwiches all feel a little bit elevated with the addition of pickled red onions. Plus they’re super fast and easy to make!
Yield: 6-8
Pickled Red Onions
These pickled red onions are so quick and easy to make! They will add a punch to almost anything: pizza, greek salad, tacos, burgers, sandwiches.
Prep time: 5 MinCook time: 3 MinInactive time: 1 HourTotal time: 1 H & 8 M
Ingredients
- 1 large red onion
- 1/2 cup water
- 1/2 cup white vinegar
- 1/2 Tbsp sea salt
- 2 Tbsp sugar
optional ingredients
- 1 clove garlic, peeled
- 1/4 tsp peppercorns
Instructions
- Thinly slice red onion (you can use a mandolin to make it easier and help make the slices more uniform, but this is not necessary) and place into a 16 oz. jar. Add garlic clove if using.
- Combine water, vinegar, sugar, and salt (and peppercorns if using) in a small saucepan over medium high heat until the salt and sugar have dissolved and until the mixture just comes to a boil.
- Immediately pour the boiling mixture into the jar of onions. Place something on top to keep the vegetables submerged. A good option is a small zip top bag filled with water or a folded up paper towel. Do not put the lid on the jar. Set it on the counter and allow it to cool to room temperature.
- Remove paper towel or plastic bag and place the lid on. Put the jar in the refrigerator.
- Onions can be used at this point, or they can keep in the refrigerator for 3-4 months.
Don't Eat the Plate All Rights Reserved