Raw onions can overpower other ingredients. Pickling mellows their flavor so they blend in with other foods but keeps their tangy zest and crunchy texture. They are super easy to prepare – slice, then slip into a vinegar brine. In 30 minutes they are ready to be tossed into salads, added to burgers or sprinkled over chili – adding acidity and texture without the lingering pungent bite.
Ingredients
- 2 firm, medium size red onions
- 1 liter (4 cups) red wine vinegar
- 1 cup (250 mls) water
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 sprigs fresh thyme
- 6 black peppercorns
Instructions
- Peel the onions, cut in half from top to bottom and finely slice. Blanch the slices in boiling water for 15 seconds. Refresh under cold water, drain.
- Combine the vinegar, water, thyme, peppercorns, salt and sugar in a medium size pot. Place over medium high heat and bring to a low simmer, whisking, just until the salt and sugar have dissolved. Remove from heat.
- Place the onions in a glass jar or bowl and add the warm vinegar mixture. Stir gently to combine. Once the liquid is cool, cover and place in the fridge. The onions are ready when they look pink when removed from the brine, about 30 minutes, but the flavor will improve if left to pickle overnight.
- Pickled onions will keep for up to one month in the fridge.
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https://www.charlottepuckette.com/recipes/condiments/pickled-red-onions/
