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Quick Pickled Red Onions

Prep

Cook

Total

Yield 1 500ml jar

Ingredients

Instructions

  1. Using a sharp chef's knife, remove the bums (top and bottom ends) from the onion and carefully slice into the first layer of the skin down the length of the onion from top to bottom so you can "skin it" without slicing the onion in half. This keeps the onion whole so you get nice rounds when you slice 'er up. Discard the skin into the compost.
  2. Very thinly slice the onion across the top so you get nice rounds. You can do this with the knife if your skills are honed and you have a steady hand. I use a mandoline because mine aren't and it ensures consistency - you want each slice to be the same width so they pickle at the same rate.
  3. Chuck the sliced onions in a bowl along with the rest of the ingredients and any flavourings you're using. Mix well with your hands to ensure all the slices are well coated.
  4. Let sit at least 30 minutes, though they do get better the longer you allow them to pickle. I generally give them an hour or so.
  5. After they marinate, chuck em in a clean, dry mason jar (or any other non-reactive salable container), cover and keep in the fridge for up to 2 weeks. Use on everything.
  6. Eat.

Recipe by She Eats at