Pickled Red Onions

10 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 0
Pickled Red Onions

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own! These tasty onions lose all their pungency in the pickling process but gain a sweet sharpness that makes them a great last minute addition to any salad. They’re a multi-purpose condiment and are delicious with any type of fish.

Appetizer, Lunch, North American, Quick and Easy, Vegetarian


Ingredients

2 large red onions

1 cup of sugar

1 cup of red wine vinegar

A sprinkle or two of salt and pepper

Directions

1. Slice the onions as thinly as possible. You may find it useful to first slice them in half and lay them on their cut side before slicing them further. Cram the sliced onions into a large mason jar.

2. Pour the sugar and vinegar into a small pot and bring to a boil with the salt and pepper. Pour the hot syrup over the onions; cover them and let rest overnight in the refrigerator before use.

See more: Appetizer, Lunch, North American, Quick and Easy, Vegetarian

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