Pickled Red Onion Recipe
Few people know the joy that a sprinkling of pickled onions can bring to a meal. These tasty morsels can be added to a salad, toasted into a cheese sandwich, used as taco toppings or even included in your Sunday morning scrambled eggs.
The real question is: how to make them so that you don’t need to spend an arm and a leg on a tiny packet from the supermarket?
1 large red onion
¾ cup white wine vinegar or apple cider vinegar
¼ cup of water
1 tsp fine salt
1 tbsp fine sugar
A pinch of pepper
1. Thoroughly wash out a glass jar with a lid that can seal.
2. Thinly slice the red onion – the thinner the better! Once done, add the onion into the clean jar.
3. Heat up the rest of the ingredients in a small pot. Allow the mixture to gently simmer for a few minutes.
4. Slowly pour the warm liquid into the jar with onions and allow to cool before closing the lid on top.
The pickled onions should be ready to eat within 30 minutes after bottling. The jar of pickled onions should last between two to three weeks. If the mixture begins to turn cloudy, throw it out.
Tip: For a variation in flavour you can add cloves of garlic, a sprig of rosemary or small dried chillies to the mixture.