I love the crunch and zest of pickled onions—using red ones imparts dramatic color along with deep flavor. Double or even triple the recipe if you’re a fan.
Ingredients
- 2 medium red onions
- 1 cup red wine vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon coarse sea salt
- 2 tablespoons extra virgin olive oil
Directions
Step 1
Cut the red onions into slices between 1/8” and 1/4” thick. Separate the rings and place in a heatproof, 4-cup mason jar.
Step 2
In a small saucepan, bring the vinegar, water, sugar, and salt to a boil, stirring until the sugar and salt dissolve, then pour over the onions. Let sit until cool, then add the olive oil, cover tightly, and refrigerate for at least 45 minutes. The flavor will continue to intensify over time.
Makes about 2 cups