Pickled Red Onion are life changing! Dramatic? Nah. Exaggerating? Nope. It’s just plain old love for the red onion. I can go on and list all the countless uses for the pickled red onion but I’ll keep it to a few.Add them to your salads, top your tuna/mayo sandwich or as a side with rich meats like pulled pork, or smoked meats.
I choose the red onion because of it’s relatively mild flavour along with it’s gorgeous purple/pink colour (so pretty). The vinegar provides the tang and cuts the sharp onion flavour, the sugar adds a nice balance to the salty vinegar brine, and the water tampers the pungent and lingering aftertaste of raw onions. Adding additional flavours is optional like garlic, chili clacked, or herbs. I prefer to keep my pickled onions simple but you do you. Happy Pickling Peeps!
Quick and Easy Pickled Red Onions
Prep time: 5 mins
Total time: 1 hour 5 mins
Serves: 1 litre jar
Author: Mary Mammoliti / Kitchen Confession | kitchenconfession.com
2 large red onions thinly sliced
1 cup white wine vinegar
2 tbsp sugar
2 tsp kosher salt
2 cups boiling water
Slice the onions: Start 2 cups of water to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch moons (or thinner if you prefer)
In a bowl, whisk vinegar and seasonings with 2 cups of boiling water until fully dissolved.
Place onion slices into a 1 litre glass mason jar and pour the liquid mixture over until covered. perfectly for this.
Let sit for at least 1 hour, but it is best if left in the refrigerator overnight.