Pickled Red Onions

Kitty FloridoFebruary 12, 2020

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Every since I saw this recipe on my feed mid-December, I knew it would be one of the first recipes I would be preparing in the new kitchen. Even as I was unpacking, working through a leaky washer, and trying to have a nice holiday… I saved this little jewel in my bookmarks.

I know it may not seem like a recipe you have to do, but trust me you do! You can use this in sandwiches, wraps, saladas, cheese boards or even guacamole. They are ready in no time, and keep well in the fridge from 2 to 3 weeks. The ingredients are not hard to find: apple cider and red wine vinegar, a red onion, bay leaf salt and pepper. I am pretty sure that you have all the ingredients in your pantry already!

The preparation is pretty easy! I used a mandolin to thinly slice the inions, then warmed up the mix of the rest ingredients… placed the onions in the warm mix and there. that was all the work needed.

The onions will turn bright red after sitting in the vinegar fix for a while. I stored mine in two small mason jars and place them in the fridge after that.

Kitty

Pickled Red Onions

Yields: 1½ to 2 cups
Recipe by Nutmeg Nanny

Ingredients:
1 large red onion
1 cup apple cider vinegar
½ cup red wine vinegar
¼ cup brown sugar
2 teaspoons of whole peppercorns
1 teaspoon salt
2 dried bay leaves

Instructions:

Using a mandolin, thinly slice the red onion and set aside.
Add the remaining ingredients to a big skillet and set over medium heat.
Mix until warm and both the sugar and salt are dissolved.
Remove from heat, and add the sliced red onion.
Stir to combine and let cool.
Remove the bay leaves and transfer the pickled onions to a glass jar. Store in the refrigerator.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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