Pickled Red Onions
Although pickling has been around for centuries, the concept really took off in the 1700’s. Pickled Onions can be found in nearly every type of cuisine. The combination of salty, sweet and sour elevates many dishes in many countries.
Pickled Red Onions
These onions go really well with fish tacos, at the taco bar or any other time you want a milder tasting onion. Sometimes they top grilled hamburgers, find their way onto Charcuteries or roast beef sandwiches. The possibilites are endless.Start them at the very least the day before you want to serve them; but preferably 2 – 3 days prior.
Ingredients
- ½ (120 gr) red onion thinly sliced
- ¼ cup hot water
- ¼ cup cider vinegar (apple)
- 1 tsp (4 gr) sugar
- ½ tsp. salt
Instructions
- Thinly slice onion while heating the water.
- In a small bowl add sugar and salt. Add hot water to dissolve and mix in cider vinegar. Let cool completely.
- Place onions and sugar mixture in a glass container with tight lid.
- Refrigerate for at least 24 hours, preferably 2 – 3 days.
- *Apple cider vinegar is cost effective if making a large batch vs. cider vinegar.
Notes
Any wine parings will depend completely on what you are serving them with. They are a great side dish!