Pickled red onions are the perfect way to add tang to any simple dish or salad. Try them with grilled chicken, steak, fish or just tossed over a salad.
By Jeanne Schwartz
After 6 months living in Berlin my boyfriend and I are heading back to the states in just a few weeks. We’re excited to see our friends and families, to use our iphones again and of course, to eat. I’ve just recently invented a new game to commemorate this occurrence. I call it “What are you going to eat?” as in, “What are you going as soon as we land in L.A.?” to which he will answer, “tacos”. And when he does, I immediately think of these:
Perfectly tangy, sweet and just a little spicy, pickled red onions add that extra thing to any simple dish. We love them on grilled meats, fish and simple steamed veggies; but they belong in tacos, preferably eaten on outside with a beer in one hand and a lot of napkins in the other.
- 1 glass jar, cleaned
- 1 large red onion, thinly sliced
- ¾ cup (180ml) white vinegar
- 3 tbs (50g) sugar
- pinch of salt
- 1 chili pepper, sliced once or more depending on your heat preference
- 3 generous grinds of black pepper
- Thinly slice the onion and set aside.
- Place vinegar, sugar, salt, chili and pepper in a pot and bring to a boil, making sure sugar is dissolved.
- Add onion slices and heat on a low simmer for about 30 seconds.
- Remove from heat and let cool.
- Place liquids and onion into a jar and refrigerate.