Pickled Red Onions

These vibrant pickles are ready in 30 minutes and transform any dish with their bright acidity and beautiful color.

Ingredients

• 1 large red onion, thinly sliced
• 120ml white vinegar
• 120ml water
• 1 tbsp sugar
• 1 tsp salt
• 1 bay leaf
• 3-4 peppercorns

Method

1. Slice onions: Use mandoline or sharp knife for uniform 1/8-inch slices.
2. Make brine: Combine vinegar, water, sugar, salt, bay leaf, and peppercorns in saucepan.
3. Heat: Bring to gentle simmer, stirring until sugar and salt dissolve.
4. Pickle: Place onions in clean jar, pour hot brine over. Cool to room temperature.
5. Chill: Refrigerate at least 30 minutes before serving.

Flavor variations

• Mexican style: Add oregano and a dried chile
• Sweet and spicy: Increase sugar to 2 tbsp, add sliced jalapeño
• Mediterranean: Add fresh thyme and lemon zest

Uses

Perfect on tacos, burgers, salads, grain bowls, or alongside rich meats. The onions mellow and sweeten while maintaining their crunch.

Storage

Keep refrigerated up to 1 month. The flavor develops and improves over the first few days.