Pickled red onions are my favorite condiment. They are sweet, sour, and salty with a nice crunch. They work very well with Latin or Asian dishes, and they are a beautiful shade of fuchsia that draws attention to a charcuterie board. Put them on tacos, in a garlic beef bowl, or on a slice of brie cheese!
Ingredients
1/2 red onion, sliced thinly
1 tbsp sea salt
1 1/2 tsp sugar
1/4 cup red wine vinegar
1/4 cold water
Instructions
1. In a medium-sized glass or stainless steel bowl, combine salt, sugar, vinegar, and water. Whisk until salt and sugar dissolves.
2. Add the red onion slices to the solution and toss.
3. Cover and refrigerate for a minimum of 30 minutes. It’s best if you wait overnight.
*This makes a pretty big batch considering a few slices is all one person will need. You can halve the recipe for a smaller batch.