Don't you just hate when you go to a blog post to grab a recipe - and they have a whole entire history of something before you get to the recipe? LOL ME TOO!!
So...let's not delay. I love a crunchy, sweet and sour pickled onion on certain dishes like my salads. The best thing about this recipe is it's not complicated. It's scalable to make whatever amount you want. And it's customizable for your desired flavor profile.
So...let's not delay. I love a crunchy, sweet and sour pickled onion on certain dishes like my salads. The best thing about this recipe is it's not complicated. It's scalable to make whatever amount you want. And it's customizable for your desired flavor profile.
But here's the basic recipe:
1 red onion
1 red onion
3/4 cup vinegar
1 tsp salt
2 tbsp sugar (add more to your liking)
optional herbs, peppercorns
Use a mandoline if you have it to slice the onions thinly. (Use a knife if you don't have a mandoline.) You can cut the onion into rings, but I actually prefer to cut the onion in half and then into strips. Layer the onion into a clean glass jar.
Pour the vinegar, salt, sugar and optional spices into a non-reactive pan and bring to a boil until the salt and sugar dissolve. Pour the hot liquid over the onions in the jar and seal with a clean lid and ring. Let cool to room temp, then refrigerate.
You are free to eat them as soon as an hour, but they will just get more delicious as they continue to marinate.
Note: some recipes have a mix of water and vinegar - that's up to your preference. Same as the spices/herbs. Some recipes add peppercorns, dill weed, celery seed, etc. Again, it's a taste preference. Get creative and enjoy!
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