Recipe: Pickled Red Onions, Vegan, Allergen-Free
|Onions by Zach Nelson, Ireland Studios|
These quick red onion pickles are luscious and so easy to throw together and then throw them on everything: sammies, salads, tacos or for a quick bite before your start a meal.
Recipe: Pickled Red Onions
Lightly adapted from The Kitchn
1 medium red onion
1/2 teaspoon sugar in the raw
1/2 teaspoon Diamond Kosher salt (fine)
3/4 cup white vinegar
Peel and thinly slice the onion into approximately 1/8-inch slices of whole rounds.
In the container you will be using to store the onions, add the sugar, salt, vinegar and stir to dissolve.
Place the onions in a sieve over a bowl. Slowly pour boiling water over the onions and let them drain.
Once drained, add the onions to the container and stir gently to evenly distribute the flavorings.
The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for 1-2 weeks.