Think pickled red onions are hard? Think again with this easy recipe.
Even though red onions are among the mildest of onions, they sometimes can be too strong, spicy, or overbearing to eat in large doses. So instead of holding back with just a few thin slices of the raw stuff on your sandwich, try your hand at these quick and easy pickled red onions. They're a simple sandwich secret that will forever change your mind about this sometimes overwhelming root vegetable.
So rather than crying over the pungent scent of a sometimes spicy red onion, the pickling process breaks down the strong odors and helps sweeten up the red onions to showcase their natural sugars. Of course they're amazing on sandwiches like this grilled summer squash sandwich or on these super flavorful dr. pepper pulled pork sliders, but they're also a welcomed condiment to any salad or meat dish. Try using them on fried fish tacos, veggie-loaded falafel sandwiches, vinegar-based pasta salad, and/or in creamy dishes like coleslaw.
In the directions below, I recommend letting them sit in their pickling liquid for at least 15 minutes if not an hour before you use them. You can also keep them around in your fridge for up to a week or more if you keep the lid tightly sealed. If you can, it's in your best interest to get these onions from an organic source so that they taste better.
- 1 large onion (red, thinly sliced)
- 1 cup red wine vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1/4 tsp salt
- 1 bay leaf
- In a medium sized pot, add red wine vinegar, water, sugar, salt and a bay leaf to a boil. Stir until sugar is dissolved and the brine starts to bubble.
- Turn the heat off and add the red onions. Let them sit until they become room temp and then put them in an airtight container and store in the fridge.