Time-Honored Pickled Red Onions
A timeless recipe for pickled red onions that brings a tangy and slightly sweet touch to any dish. This classic preparation involves simple ingredients and a straightforward process, resulting in a crisp and flavorful topping ideal for salads, tacos, and sandwiches.
Prep time: 10 minutesCook time: 5 minutesServes: 8
Ingredients
1 large red onion, thinly sliced
1 cup white vinegar
1/2 cup water
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon black peppercorns
Instructions
1. Peel and thinly slice the red onion into rings.
2. In a small saucepan, combine vinegar, water, sugar, salt, and peppercorns.
3. Bring the mixture to a simmer over medium heat, stirring until sugar and salt dissolve.
4. Place the sliced onions into a clean jar.
5. Pour the hot liquid over the onions, ensuring they are fully submerged.
6. Let the mixture cool to room temperature, then seal the jar and refrigerate for at least 24 hours before serving.
Storage
Store pickled onions in a sealed jar in the refrigerator for up to 2 weeks.
Reheating
Pickled onions are best served cold and do not require reheating.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
