Pickled red onions are the best way to give almost any dish a bright pop of flavour with tangy and sweet twist. Make a big batch to use later, they add an irresistible extra dimension of flavour so you will want to use them in almost everything from salads to tacos, bowls, pizzas, pasta and much more.
Time: 15 minutes
1 large red onion, peeled and very thinly sliced*
3/4 cup apple cider vinegar**
2 tbsp coconut sugar or maple
1/4 cup water
1 teaspoon fine sea salt
Thinly slice the onions using a mandolin slicer or a sharp chef knife, then place them in glass jars.
Meanwhile, place the vinegar, water, sweetener, and salt in a small pot on the stovetop, whisk well. Cook on medium heat until the sugar dissolves. This will only take a minute or so.
Let the brine cool slightly for 5-10 minutes, and pour it over the onions in the jar. Allow the jar to cool to room temperature before covering them and transferring them to the fridge.
Your onions will be ready to eat when they are bright pink and tender. This could take anywhere from 1 hour to overnight, depending on the thickness of your onions.
This is a very basic recipe, you can also add a few peppercorns or garlic cloves to the jar along with the onions to make their flavor a little more complex and the slightest hint of heat.
Storage: They will keep for up to a month in an airtight container in the fridge.
*Only use red ones, you won’t achieve this vibrant pink color with any other onions.
** You can try with white vinegar, white wine vinegar, or rice vinegar, too.