Turn pungent raw onions into bright tangy garnish with an addicting crunch. All you need to make easy pickled onion is 10 minutes of your time and a well-balanced sweet vinegar pickling liquid.
Ingredients
1medium red onion1.5 cups sliced
1cupred wine vinegar*Note 1
1cupwater
1/3cupsugarNote 2
1jalapenosliced, optional
2teaspoonskosher salt
Instructions
Slice the onion into ¼-inch rings, or half rings.
Place the onion rings and jalapeños, if using, in a non-reactive heat-resistant bowl, or mason jar.
In a medium saucepan, combine water, vinegar, sugar and salt and heat over medium heat, stirring frequently to dissolve sugar, about 2 minutes. Then increase the heat to medium high and bring it to a boil.
Pour the boiling vinegar mixture over onion slices. Cover and cool at room temperature for 30 minutes. Then refrigerate for at least 8 hours for best result. Drain before serving.
Pickled onions can be stored in its liquid in the fridge for up to 1 month.
Notes
Note 1: You can substitute rice vinegar or apple cider vinegar for red wine vinegar.Note 2: Sugar is a must for balanced pickling liquid.