PICKLED RED ONIONS

PICKLED RED ONIONS
Difficulty: Easy
Yield
4
cupsPrep
5
minutesCook
5
minutesBrightens anything they touch. Use it to cut through rich meats, creamy sauces or savory custards. A sharp counterpoint to dishes that lean sweet, smoky or earthy.
Ingredients
3 cups red wine vinegar
1 cup fresh lime juice, approx 8 limes
¼ cup grenadine
½ cup sugar
1 tablespoon kosher salt
2 large red onions, thinly sliced
1 cup water
Method
- Add all ingredients except the onions to a medium pot and bring to a boil. Stir to dissolve salt and sugar. Once dissolved, remove from heat and allow to cool.
- Use a mandolin to slice the onions on the thinnest setting possible. Put them in glass jars with lids.
- Once the liquid has cooled, pour over the onions, pressing down to ensure they are covered.
- Refrigerate for at least one hour, but ideally 24 hours.