PICKLED RED ONIONS

Category

Acid

Form

Crunch

Function

Brightness, Freshness

PICKLED RED ONIONS

PICKLED RED ONIONS

Difficulty: Easy
Yield

4

cups
Prep

5

minutes
Cook

5

minutes

Brightens 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.

Notes