A quick recipe that will add tang, crunch and gorgeous color to so many dishes. These pickled red onions are made of a few basic ingredients that you probably have in your cupboard right now and can be thrown together in about 10 minutes plus a few minutes of marinating.
You can use white or yellow onions but the red onions are so beautiful after they marinate and who doesn’t want a touch of pink on their salad, sandwich or veggie bowl??
You can try different vinegars in this recipe. White vinegar, apple cider or rice vinegar. I used Alvear, an aged Spanish vinegar with savory, nutty, sherry notes and a bright, refreshing acidity. These flavors make it an amazing addition to dressings and marinades.
Here’s my friend Stacy enjoying lunch al fresco – lox on a bagel topped off with pickled red onions.
A tart and tangy addition…
- 1 medium red onion
- 1 garlic clove, cut in half
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup rice vinegar, white vinegar or apple cider vinegar
- 8 black peppercorns
- Boil a kettle of water.
- Slice the onions into thin circles (approximately 1/8 inch thick). Place onions into a sieve or colander and pour boiling water over them to slightly blanch, then let them drain.
- In the container that you will use to store the pickled onions, place the garlic, sugar, salt, peppercorns and vinegar then stir until dissolved.
- Add onions to the jar and stir gently.
- The onions can be eaten in 30 minutes but taste even better if left to marinate for 2-3 hours. They will store in the refrigerator for a couple of weeks.
Other additions: 2 sprigs of thyme, a dried chili.
- Category: Condiment
- Method: mix
- Cuisine: healthy