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.

Pickled Red Onions

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Jeanne Schwartz via David Lebovitz
Total Time: 12 minutes
Yield: 8 1x

Print Recipe

Description

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.

Ingredients

Scale

1 glass jar, cleaned
1 large red onion, thinly sliced
3/4 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

Cook Mode Prevent your screen from going dark

Instructions

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.