Pickled Red Onions

This is the simplest, most colorful, and versatile pickle recipe ever. It's great with all kinds of meat and fish preparations, with salads, as an accompaniment to dips and spreads. It can also be used as a part of a cheese and charcuterie board! Here we use apple cider vinegar, but you can replace it with another that's not too tannic or aged—white wine and rice wine vinegar are the most indicated. You can use the leftover brine as a base for sauces, as a substitute for vinegar, as a marinade or even as a base for drinks.

Trim, peel, remove the inner part, and slice <quantity>500<unit>g</unit></quantity> of red onions

Place them in a bowl and add <quantity>10<unit>g</unit></quantity> of salt. Mix to combine

Transfer to a container with a lid and cover the onions with <quantity>700<unit>g</unit></quantity> of apple cider vinegar

Place it in the refrigerator and let it sit for 48h to set the flavors and texture. The pickled red onions are ready

Enjoy! They go really well with cheese spreads on toast or with some sausages!

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