Pickled Red Onion

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Pickled Red Onions

Ingredients

  • 2 small red onions
  • 1 cup rice wine vinegar (or red wine vinegar)
  • 1 1/2 cups warm filtered water
  • 2 tablespoons of sugar (we use turbinado cane sugar)
Takes 10 mins, 1 small mason jar


Instructions

  1. Peel the onions, and slice lengthwise (as seen in picture above). 
  2. In a clean small mason jar, add all of the ingredients. 
    • If you like your onions a little more sour in flavor, add equal parts vinegar and water, versus more water - that is how we like ours!
  3. Once combined, secure lid and shake vigorously until the sugar has dissolved. 
  4. Then add the onion in until the liquid covers the top. You will have to push down and get your hand a little messy for this but trust me, the more onions the merrier!
  5. Secure lid, give one last good shake then place in fridge overnight. You can begin enjoying the next day! The longer you let it sit the more pickled they will become - but try to eat yours within 2-3 weeks.
Tips:
  • We add ours as a topping to salad, tacos, meat etc
  • If you have any feta and peppers, combine equal parts with the pickled onions and top with some white wine vinegar for a nice feta salad (recipe to come on this...👀).
  • You do not need to empty the liquid once the jar is empty of onions. I use the same liquid 2-3 times and make small adjustments based on taste. Use you judgement on if the liquid is still good to use, normally if the liquid is a very dark purple or has a slightly odd odor to it, I restart the process. 
We always have a jar of this in the fridge and use well within the 2-3 week period. Trust me, once you start you will add it to dishes you never thought of before and it will add that delicious twist. 

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