I love having a few “go to” recipes that I can make once, store in my fridge, and then use over and over again in different dishes. For me, pickled red onions are one of those things. I made them today to go with a salad, but over the next several weeks I’ll be able to enjoy them on tacos, sandwiches, and a slew of other ways. They only take about 10 minutes to make and have so many uses.
Red onions raw tend to have a sharp, pungent bite to them. I can’t really say that I love raw onions. They can be too overpowering at times. But pickled. Aghh, be still my beating heart. Their once sharp bite mellows and they become bright, sweet, subtly tart and oh so beautifully pink. They are like sweet little jewels, adding the perfect finishing touch to so many dishes.
If you’ve never pickled before, than this is a super easy introduction. You most likely already have all of the ingredients in your cupboard and you don’t need any special “equipment”. It’s a great way to introduce yourself to the idea “pickling”
When I make this recipe, I like to have really thin slices of onion, so I use a mandoline. If you don’t have a mandoline, a really sharp chef’s knife works well too. Either way, make sure you slice those onions thin.
- 1 large red onion, cut in half and sliced thinly
- 1 cup of apple cider vinegar
- ½ cup of red wine vinegar
- ¼ cup of white sugar
- 1 tbsp of salt
- 1 tbsp of black peppercorns
- In a sauce pan, combine vinegars, sugar, salt and black peppercorns. Mix together.
- Heat over medium/low heat until mixture comes to a simmer and sugar dissolves
- Turn off heat and add sliced red onions. Stir gently to combine.
- Allow onions/vinegar mixture to cool and come to room temperature
- Transfer the entire mixture to a glass container and store in the fridge for up to one month.