Pickled Red Onion

Pink Horizon • February 18, 2016 • No Comments



1 large red onion, sliced in 4-5mm rings or strips
1/2 C water
1/2 C champagne vinegar
1 t sea salt
1 t sugar


Boil the water.
In a non-reactive bowl or container, combine vinegar, salt and sugar.
Add water and stir until sugar and salt are dissolved.
Stir in onion. Cover.
Can use after 2 hours if let sit at room temperature, stirring a few times.
Otherwise, cool, jar, then let sit in refrigerator overnight.
Best up to one week, but keeps for a few weeks refrigerated.

Match made in Heaven:

Add a zing to your Tacos, salads, or sandwiches.

Categories Pickles
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