Description
Oh boy do these add colour, a crisp burst of flavour and so much fun to the top of your dish! Quick, no-boil, and no-fuss pickled red onion!
Ingredients
Units
Scale
- 1/2 large red onion*
- 1/2 cup white wine vinegar
- 1 tbsp cane sugar
- 1 tsp salt
- 1 cup very hot water
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Peel your onion. Cut it in half lengthwise, and slice as thinly as possible, either using a mandoline or by hand. This will create thin, half moon slices.
- In a medium sized mason jar, combine vinegar, sugar, salt, and very hot water. Stir until the sugar and salt are dissolved.
- Press your onion slices into the jar until they are fully submerged, adding more hot water if needed.
- If desired, add a few full peppercorns, cloves of garlic or sprigs of rosemary, dill, or thyme.
- Cover and refrigerate for at least an hour before using but best left overnight.
- Your pickled onions will keep for about 3 weeks or so in the fridge!
Notes
*Cost Comparison: CAD $1.46
*In lieu of white wine vinegar, most vinegars will work well. There will be slight differences in the taste and colour. Just stay clear of balsamic and malt as they will be too strong in flavour.
*Feel free to experiment with the amount of sugar and salt based on your preference.
- Category: Thrifty How-Tos
- Method: No-Boil
- Cuisine: American