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.
I developed this recipe for my pop-u, The Orchard Mason, as a foolproof but impressive accompaniment for the breakfast and lunch dishes I served.
It was just me in the kitchen, so I made sure it was as dead simple as possible!
Trim, peel, remove the inner part, and slice 500 g of red onions
Place them in a bowl and add 10 g of salt. Mix to combine
Transfer to a container with a lid and cover the onions with 700 g 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!
Yield 500 g
Red Onion500 g
Apple Cider Vinegar700 g