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.
