Notes
Pickled red onions are ridiculously versatile and a great way to add acidity and crunch to nearly any savory dish.
I'll often throw these on top of tacos, over rice bowls, over roasted vegetables, or as a side/condiment with things like roasted chicken or steak.
Ingredients
- red onion
- vinegar (I use rice vinegar here, but regular white vinegar or white wine vinegar are great, too)
- salt
- sugar
Process
Dice or slice up your red onion and put them into a glass jar.
Add in a big pinch of salt, as well as a smaller pinch of sugar.
Pour in enough vinegar to cover. Cover the jar and give everything a good shake.
Put the jar in the fridge for at least 4 hours (or ideally overnight) to allow everything to pickle.
After that, they're ready to use.
Enjoy!
