Happy Sunday!
This will be a quick post since you’ve been asking for this on Instagram. Pickled onions are a MUST to have in your fridge, they’re super easy to make and will add SO MUCH more flavor to your already delicious dishes.
Note: This will be your base recipe. You can change spices and type of vinegar but just stick to these proportions.
INGREDIENTS
1 big red onion, thinly sliced. The thinner you can the better! This is a good time to use a mandolin if you have one.
1/2 cup white wine vinegar.
1/2 cup water.
10 peppercorns, whole.
1 sprig of rosemary.
You will also need a glass airtight container.
PROCEDURE
Take your container and add peppercorns, rosemary and onions. You can push down your onions if your container is running small, don’t worry about it, onions will thin out once they ferment.
Add water and vinegar to a small saucepan, put it on the stove in a low heat and remove as soon as you start seeing small bubbles in the bottom of the pan. You don’t want this to boil.
Pour the liquid into the onion container and close it. Let it come to room temperature and store in the fridge.
You can keep these fermented/pickled onions in the fridge for about 3 weeks but I promise they wont last long. Add them to burgers, tacos, sandwiches, you name it.
Thank you!