Pickled Red Onions
Bright, tangy and a nice acidic POP to add to your favourite meals
Equipment
- Mandolin
- Knife
- Glass measuring cup
Ingredients
- 2 cups thinly sliced red onions (1-2 onions, depending on size)
- 6 oz apple cider vinegar
- 6 oz water
- 1 tbsp table salt (any kind of salt is okay)
- 3 tbsp white sugar (any kind of sugar is okay)
Optional additions:
- 1/4 tsp grenadine or beet juice for color
- 2 whole garlic cloves
- 1 each bird's eye chili
- 3-5 slices jalapeno
Instructions
- Lay red onions in a glass or ceramic bowl, measuring cup or mason jar (see note)
- Bring water and apple cider vinegar to a boil. Stir in sugar and salt until dissolved.
- Pour hot liquid over the red onions, ensuring the onions are completely under the liquid. If necessary, use a plate or a fermenting weight to hold them under the liquid.
- Cover container and let sit at room temperature until cool. Store pickled red onions in the fridge until use. These onions can be eaten within half an hour, but their flavor and color will best develop if they sit overnight.
Notes
Notes:
If you are using a mason jar, slip a square of parchment paper or saran wrap between the jar and the lid, so none of the vinegar will touch and react with the metal lid. Avoid using metal containers (will produce an off flavor) or plastic (will be hard to get the pickle flavor out of!)