Pickled Red Onions

Pickled red onions are great on tacos, salads, charcuterie (cold cuts), grilled meat and fish and a lot more. This recipe is done in 5 minutes and can be kept in the fridge for weeks.

Pickled red onion with cornichon

Preparation time: 5 minutes for the cooking and 12 hours of resting in the fridge

Ingredients:

• 1 large red onion

• 1 table spoon of sugar

• 1 tea spoon of salt

• 1 cup of water

• 1/2 cup of apple cider vinegar (You can also use white wine vinegar)

• 6 black pepper corn

• 1 clove of garlic (Optional)

You will also need a clean glass jar with a cover to add your pickled onions.

Step 1 - Slice your onion

1. Peel your red onion

2. Cut it in half

3. Make thin slices

Step 2 - Pre-cook your onion slices

1. In a recipient, cover your slices of red onion with boiling water

2. Let your onion slices in the boiling water for 1 minute

3. Drain the water

4. Save your onion slices on the side for now

Step 3 - Prepare your brine

Mix together:

• 1/2 cup of apple cider vinegar

• 1 cup of cold water

• 1 tea spoon of salt

• 1 table spoon of sugar

• 6 black pepper corns

• Mix everything well and make sure the sugar has dissolved

Step 4 - Add your brine to your onions in a jar

1. Place your red onion slices in a jar

2. Cover them with your brine

3. Close the jar and put it to the fridge for at least 12 hours

Right before going to the fridge for at least 12 hours

These red pickled onions will pair nicely with:

• Tacos

• Meat pâtés and terrines

• Charcuterie (cold cuts such as ham, cured ham, salami, cold pork roast...)

• Falafels

• Salads of any kind

• Grilled meat or fish

• Sandwiches

Pickled red onions on a falafel wrap

Pickled red onions should not be eaten as a salad or slaw, they are a condiment and they are to be used in small quantity.

Enjoy, bon appétit!