Pickled Red Onions
Pickled Red Onions
Chances are, you have seen these hot pink onions at a potluck or on your plate at a restaurant and have wondered how they are made. Is it just a white onion soaked in red wine vinegar, or do onions just turn this color if you pickle them correctly?
Either way, these pickled onions are quick to make, will add great color to your food, and also provide an acidic component to kick up flat flavors without too much heat. The unique of color and briny sweet flavor will make your plate pop!
Ingredients
1 large mason jar
1 1/2 cup boiling water
1 tbsp. sugar
2 tsp. kosher salt
1 cup apple cider vinegar or white wine vinegar
1 red onion, sliced
1 clove garlic, smashed and quartered
sliced jalapeños (optional for some heat)
Directions
Pour the boiling water into a mason jar.
Add the sugar and salt and stir until dissolved.
Then add the vinegar and stir to mix.
Add in the onions, garlic, and jalapeños.
If the onions are not completely covered by the vinegar liquid, top off with more water and a bit of vinegar.
Screw on the lid and turn the jar over several times to mix everything together.
Refrigerate for an hour or two until the onions turn bright pink and crisp. They will keep for at least a week!
You can play with the flavors a bit by adding different ingredients to your vinegar mixture. White onions, MarnaMaria Juniper Berries, MarnaMaria Turkish Bay Leaves, and cloves are all great additions!
Makes about 2 cups
MarnaMaria Chipotle Chile Steak Tacos with Pickled Red Onions
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