Pickled Red Onions
Servings: 4 - 8 people
- 1 large red onion
- ½ cup (120 grams) white vinegar or apple cider vinegar
- 1 lemon the juice
- 1 teaspoon salt
- 2 teaspoons sugar optional
- 1 pinch red pepper flakes optional
- Peel and chop 1 large red onion in half, then cut it into thin slices.Pinch it with your fingers to separate its layers.
- Add to a bowl or jar and cover with ½ cup white vinegar, the juice of 1 lemon, and 1 teaspoon salt.Optionally you can add 2 teaspoons sugar, 1 pinch red pepper flakes, and a spice of choice (we suggest sumac).
- Stir, mix, and press down the onions in the liquid.Set them aside at room temperature for 30 minutes or until they have softened up, lost their sharpness, and acquired a bright fuchsia color and tangy taste.
Nutrition information is an estimate for 1 serving of pickled red onions out of 8 servings.
STORAGE
Make ahead: Quick pickled red onions are excellent for meal prep as they stay in the fridge for a couple of weeks.
Refrigerator: Store them in the pickling liquid in an airtight container, jar, or bowl covered with foil. They keep for about two weeks.
Freezer: We don't recommend freezing this recipe.
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