Cooking with Alison

Pickled Red Onions Recipe

In Appetizers, Hors D'oeuvres, Snacks on September 18, 2010 at pm

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.

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  1. 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.

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