Pickled Red Onions
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Pickled Red onions
Our pickled red onion recipe is the perfect way to ring in some flavor. Add them to your tacos, salad, sandwiches, burgers, and more! And the best part? They’re peeling delicious and so easy to make, you’ll be crying tears of joy (in a good way)!
Pickled Red Onions
Yield: About 1 quart
1 3/4 cups rice or champagne vinegar
3/4 cups red wine vinegar
4 Tablespoons favorite honey
1 cup filtered water
2 red onions, thinly sliced
1/2 to 1 red jalapeño, thinly sliced, remove seeds
Bring vinegar and honey to a simmer. Add water and pour over onions. Store in a mason jar or other storage container. Cool at room temp for about an hour then refrigerate until needed. The onions will eventually lose color, but will stay good for weeks in the refrigerator.
This recipe can be made in minutes and lasts for a couple weeks in the fridge. It's a great go-to garnish for flavor in rich recipes. Keep in the fridge and add it to dishes that need a bright fresh component.
Chef Stacy Tip: Use a mandolin to get thin, even slices. Add herbs, like thyme and rosemary, and spices, like coriander and cumin, during the simmering process for added flavor. Enjoy!
Like pickled veggies? Then you will LOVE our Grilled Steak Lettuce Wraps: $5 Virtual Cooking Class on wednesday, 9/18 @6:30 pm pst
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