Pickled red onions are really quick to make and are really good to add to sandwiches, salads, burgers, Mexican dishes, bowls and many other things. The pickling process mellows the sharp onion flavour and slightly softens the texture of the onion, whilst the vinegary brine adds a zing that cuts through rich foods or ingredients you might pair them with…think smoked salmon, slow-roasted lamb, barbecued meats and creamy dressings.
They take less than 10 minutes to prepare and will keep in the fridge for a few weeks, if they aren’t all used up before then!
Pickled Red Onions
Pickled red onions are really quick to make and are really good to add to sandwiches, salads and many other things.
Ingredients
- 1 red onion, peeled, halved and thinly sliced
- 1/2 cup water
- 1/2 cup white vinegar
- 1 tbsp sugar
- 2 tsp salt
Instructions
- Combine water, vinegar, sugar and salt in a small saucepan and bring to the boil. Remove from the heat and cool slightly.
- Place the red onion slices in a glass jar and pour over the pickling liquid. Allow to stand for at least 30 minutes, then store in the fridge and use as needed. Will keep for at least 1 week, if not longer.
