Pickled Onions

💡 Cook's Notes

Cut onions into rings for tangled loops that are easier to scoop, or slice into half moons. They can be sliced paper-thin or into 1/2-inch slices, but slightly thinner than 1/4-inch thick works best. Use red onions for bright pink color, though yellow or white onions can be substituted. Choose firm onions free of soft spots and blemishes. Use pale-colored vinegar such as rice vinegar or white wine vinegar. Apple cider vinegar also works. Do not use harsh industrial white vinegar from large gallon containers. Provides balance to the salty vinegar brine. Can be omitted if avoiding sugar. Honey or sugar substitute might work - start with less to be safe. Customize the mixture to match your dish. Try adding: Fresh garlic and chili for extra flavor Bay leaf Herbs like rosemary or oregano Orange peel or cloves Asian spices (star anise, cinnamon, Szechuan pepper, fresh ginger) for stir-fry or Asian dishes Over time, onions will turn a uniform shade of vivid pink. Store in glass or ceramic containers only - metals react with vinegar and plastic absorbs flavors. A pretty canning jar works great for serving directly from the refrigerator. Keeps for up to one week refrigerated. 1 red onion, thin sliced 3/4 cup red wine vinegar 1/4 cup olive oil 1/2 Serrano chile, thin sliced and seeded 1 1/2 tsp sugar 1/2 tsp salt 6 fresh mint leaves, torn 6 fresh basil leaves, torn Ground pepper to taste Put onions in glass bowl. In saucepan, bring vinegar, oil, chile, sugar, and salt to boil over high heat. Stir until sugar and salt dissolve. Pour over onions. Stir in the herbs. Add some ground pepper. Jar and refrigerate for up to one week.