I love the addition of pickled red onions to smoked salmon. They are very easy to make and can be used as a condiment for all sorts of things. What I love about this recipe is the balance of sweet and sour. You don’t really notice the sweetness of the onions until you pair them with lemon juice on a smoked salmon crostini, for example. Then you get a really nice, crisp, and refreshing surprise.
Pickled Red Onions Recipe
1/2 red onion, sliced as thinly as possible using a mandolin
1/2 cup + 1/8 cup white vinegar (I used Allen’s brand)
1/4 cup granulated white sugar
coarse salt
ground black pepper (or a few black peppercorns)
optional: herbs of your choice (ie. I used a bay leaf and a few coriander seeds)
Use a small sauce pot to bring the vinegar, sugar, salt, pepper, and herbs (if using) to a boil over medium heat. Once all of the sugar has dissolved, add the onions and remove from heat. Give it a quick stir and transfer the onions and vinegar solution to an airtight glass jar/container. Once cool, cover and place in the refrigerator for at least 24 hours. Enjoy.
Cooking with Alison 
My husband had pickled red onions at a taco stand recently and made some at home. They’re so easy and so versatile. You can even skip the sugar if you use apple cider vinegar.
That’s a great tip, thanks! Cider vinegar is something I’ve been wanting to use more often.
You’re most welcome. We’ve been using them on so many things since he made them.
What are some of the things that you’ve been eating with the pickled onions?
On tacos, like my husband first had them. We’ve had them in various salads, in stir-fries, on turkey burgers, etc. I think the fact that ours are savory rather than sweet helps.