Pickled Red Onions
Make your own pickled onions. They are the perfect addition to any dish: tangy and sweet flavor, and a crunchy texture that can uplift a simple salad, sandwich, and many more.
Ingredients
- 2 large red onions thinly sliced
- ¾ cup/180 ml water
- ½ cup/120 ml apple cider vinegar
- ¼ cup/60 ml wine vinegar red or white
- 2 tablespoon honey
- ½ tablespoon sea salt
- 1 dry red pepperoncini (optional)
- 2 cloves garlic (optional)
- 1 teaspoon mixed spices of choice (optional)
- 2 sprigs herbs of choice (optional)
Instructions
- Place the onions, herbs, and spices (if used) into a heat-resistant sterile glass jar.
- Combine water, vinegar, honey, and sea salt into a small sauce pan and place it over medium heat.
- Bring the mixture to a light boil, then reduce the heat to low and simmer for ~ 5 minutes.
- Pour the mixture into the jar and using a clean, dry spoon, press the onions down so that the liquid covers them completely.
- Let the mixture cool completely at room temperature.
- Serve or close the lid and refrigerate.
- Enjoy 🙂
Notes
Slice the onions into rings, half-moons, or slices (slice vertically from root to stem). The slices can be as thin or thick as you like. The thinner they are, the faster they will pickle.
Store the pickled onions in a heatproof glass jar, in the fridge, for several weeks.
Always use a dry, clean utensil to serve the pickled onions from the jar, to avoid contamination which can spoil them.
Serve the onions in salads, sandwiches, burgers, and many more.