Pickled Red Onions
A quick and easy recipe for tangy pickled red onions, sweetened with a touch of honey or agave. Perfect as a condiment for tacos, sandwiches, or salads.
Ingredients
- •1 whole large red onion (3/4 pound)
- •3 tablespoons vinegar (cider, red or white wine, or balsamic)
- •1½ teaspoons agave nectar, light-colored honey, or sugar
- •¼ teaspoon salt
Cooking Instructions
- 1.
1. Put on a kettle of water to boil. Cut the onion into very thin slices or a mince and place it in a colander in the sink.
5 min
- 2.
2. In a bowl large enough to comfortably fit all the onion, combine the vinegar, sweetener, and salt and whisk until blended.
2 min
- 3.
3. Pour the boiling water over the onion and shake to drain. (It's fine if a little water still clings.)
1 min
- 4.
4. Add the onion to the vinegar solution and stir to coat. Let it sit for at least an hour or up to several days, covered and refrigerated, occasionally stirring and/or shaking to allow maximum exposure to the liquid. Store in a jar with a tight-fitting lid in the refrigerator.
60 min
- 5.
For beautiful, exotic pickled fruit, add fresh or frozen cherries, blueberries, or raspberries-or some small watermelon chunks-to the onion after the first hour of sitting time * Add any of the following to the pickle mixture: Raw broccoli stems, peeled and cut into slender matchsticks * Raw fennel, cut into thin slices * Lightly steamed carrot slices * Lightly steamed cauliflower, cut into 1-inch florets