Friday, February 15, 2013

Pickled Red Onions: Basics

Pickled Ren Onion-close up

Knowing how much we love these refrigerator pickles I jumped at the chance to try my hand at pickling again. Red onions might sound like a strange choice but the flavor really transforms and becomes sweet and tangy. Plus the prep time is about 5 minutes and they are ready to eat in an hour, which makes them a perfect week night meal addition. But if made ahead they will last up to two weeks in the fridge, if you don't eat them all first!

[We added these pickles to black bean tacos but I hear they are great on sandwiches, salads or antipasta trays as well.]

Pickled Red Onions

Pickled Red Onion
Source: Bon Appetit
Yield: 1/2 c.

1/2 c apple cider vinegar
1 tbsp sweetener [sugar, honey or agave nectar]
1 1/2 tsp salt
1 c water
1 red onion, sliced

Whisk vinegar, sugar, salt and water together in a small bow until the sugar and salt dissolve. Place onion slices in a jar and pour vinegar mixture over. Let sit at room temperature for 1 hour. [If you are making ahead, store the jar in fridge]

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1 comment:

  1. Ahhh pickled red onions is like crack...you can't stop eating it!!!!!! I love them on fish tacos, but what a great idea to have them on sandwiches, salads and antipasta trays! Great picture!

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