I always have pickled onions in my fridge and I think you should too.
This is an easy homemade pickled onion recipe; perfect pickled red onions for tacos, or pickled onions for bbq and sandwiches. Onions contain high levels of vitamins C and B and potassium, as well as dietary antioxidants. In a sealed jar, this will keep well in the fridge for about a week.
This recipe for tangy red onions adds colourful pep to simple salads, sandwiches, wraps and more.
- Red onions
- 1 part vinegar
- 1 part water
- Big pinch of salt
Very thinly slice the red onions from root to stem, place them in a glass jug and cover with boiling water.
Let sit for one minute, then drain and place in a mason jar.
In a small pot; heat the water, vinegar and salt to just under a boil and pour over the onions. Make sure the onions are fully submerged.
Put on the lid and let cool to room temp; place in the fridge overnight. Add to sandwiches, salads, curries and soups.