Pickled Red Onions
This delicious condiment recipe can elevate many dishes like sandwiches and tacos.
Using a sharp knife or a mandoline thinly sliced the red onion. The thinner the onion slices the quicker the onions will pickle! Transfer onions to a bowl or jar with enough room for the onions to be submerged once the pickling liquid is added.
In a glass measuring cup or bowl mix together the red wine vinegar, water, and kosher salt until the salt is dissolved.
Pour the pickling liquid over the sliced onion and use a fork or spoon to press the red onion under the liquid so they’re completely submerged. If they’re not quite submerged add an additional splash or two or red wine vinegar until just barely covered with the pickled liquid. As they pickled the onions will also release some liquid which will result in an increase in pickling liquid as they sit.
Transfer to the refrigerator for at least 30 minutes or up to overnight before using. The longer the onions sit in the pickling liquid the more “pickled” they will be. When they’re ready they will appear slightly translucent and have a bright jewel toned pink hue.
- Amount Per Serving
- Calories 10
- Calories from Fat
- % Daily Value *
- Total Fat 0g
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 293mg13%
- Potassium 33mg1%
- Total Carbohydrate 2g1%
- Dietary Fiber 0g
- Sugars 0g
- Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Average cost of recipe per serving: $0.16
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.
Adapted from: www.nyssaskitchen.com