Pickled Red Onions
In this Pickled Red Onions recipe, we use one part vinegar and one part wine to make it a little softer and sugary so that the pickle doesn't get so strong and acidic. It goes great in salads and in greasy dishes, breaking down the fat so that the acidity becomes super interesting.
Peel, trim, and cut <quantity>1</quantity> red onion into petals
Add <quantity>1<unit>cup</unit></quantity> of red wine vinegar and <quantity>⅔<unit>cup</unit></quantity> of white wine to a medium pot over medium heat
Add <quantity>3½<unit>tbsp</unit></quantity> of white sugar and <quantity>1<unit>tbsp</unit></quantity> of salt
Bring to a boil
Add the onion, cook for one minute, and remove from heat. Allow to cool to room temperature. The pickled red onion is ready
Enjoy!
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