Ingredients
Pickled onions
- Red Onions, thinly sliced
- Vinegar1 part
- Water1 part
- Salta big pinch
Method
Step 1: Prep the onions & pickling liquid
Very thinly slice the red onions from root to stem and add them to a jar.
Add equal parts vinegar and water to a pot (use enough to submerge the onions in the jar) with a big pinch of salt (2% by weight if you want to measure). Set the pot on the stove and bring to a . Turn off the heat.
Step 2: Finish & enjoy
Pour the hot liquid over the onions until they are completely submerged or the jar is filled. Cover and let sit in the fridge for at least 2 hours before serving. The pink color will get deeper the more days they sit (keep in the fridge). Put them on everything & enjoy.
“I always have pickled onions in my fridge and I think you should too.”
Ethan ChlebowskiWatch & Cook
FAQ
What vinegar should I use?
You can use any vinegar, but a neutral, clear vinegar like distilled white vinegar or rice wine vinegar won't interfere with the color or flavors. Technically you can use anything , like lime juice for example (although citrus juice oxidizes in a few days. Use vinegar for a longer shelf life).
Do I have to use red onions?
No, but red onions give that signature pink . Shallots would come close. You can pickle any onion or even different vegetables using the same steps!
Can I add other ingredients to the jar?
Always. This is just a starting point. Feel free to add spices, herbs, or other aromatics for complexity. You could add chilies for . For a touch of , some people add a bit of sugar. Pickles are perfect for experimenting with flavor adjusters.