I always have these on hand to dress up salads, tacos and bowls. They are bright and tangy with the most vibrant shade of pink. I like using a white wine or champagne vinegar. Katz makes a Late Harvest Savigon Blanc Agrodolce as well a Sparkling Wine vinegar. They add a beautiful soft flavor and magenta color to these onions. I keep this base recipe very simple but you can add black peppercorns, bay leaves or chili peppers. These pickled onions come together quickly and the flavor improves overnight in the fridge. They will keep for. few weeks but I find they taste best within a few days.
Quick Pickled Red Onions
Description
I always have these on hand to dress up salads, tacos and bowls. They are bright and tangy with the most vibrant shade of pink. I like using a white wine or champagne vinegar. Katz makes a Late Harvest Savigon Blanc Agrodolce as well a Sparkling Wine vinegar. They add a beautiful soft flavor and magenta color to these onions. I keep this base recipe very simple but you can add black peppercorns, bay leaves or chili peppers. These pickled onions come together quickly and the flavor improves overnight in the fridge. They will keep for. few weeks but I find they taste best within a few days.
Ingredients
1 small red onion
1/2 cup white wine vinegar or apple cider vinegar
1/2 cup water
1 teaspoons cane sugar
1/4 teaspoon salt
Instructions
- Thinly slice the onion (I like to use a mandolin) and place in a jar
- In a small pot combine the vinegar, water, sugar and salt. Gently warm dissolving the salt and sugar. Pour over the onions and allow to come to room temperature before refrigerating. They are best eaten within a few days but willl keep for 2-3 weeks.
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