pickled red onions

Categories: Veggies and Sides, Sauces and Such, Posted by Sandy Bergsten


½ cup rice-wine vinegar

1 tablespoon sugar

1 teaspoon kosher salt

1 red onion, peeled, halved and thinly sliced



In a clean glass jar with a tightfitting lid, mix the vinegar, sugar and teaspoon of kosher salt with 1/2 cup hot water. Shake until the sugar is dissolved. 

Bring a pot of water to the boil and add the sliced onions. Turn off the heat and let the onions sit for a few seconds in the hot water, then drain well. Transfer the onions to the jar with the vinegar. Gently shake to distribute.

The pickled onions will be ready to use in an hour or can be made ahead and kept in the refrigerator for up to a week.


Makes 1 pint

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