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58 lines
1.8 KiB
Plaintext
58 lines
1.8 KiB
Plaintext
---
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title: "Pickled Red Onions"
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slug: "pickled-red-onions"
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date: "2026-02-10"
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lastUpdated: "2026-02-10"
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category: "sides"
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tags: ["sides"]
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cookTime: 10
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prepTime: 20
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servings: 8
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author: "jake"
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description: "A great topping for ramen, sandwiches, charcuterie, salads, or anything that could use a fermented kick!"
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featured: false
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display: true
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displayPhoto: ""
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---
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These are a great topping for ramen, sandwiches, charcuterie, salads, or anything that could use a fermented kick!
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<RecipeCard>
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## Photos
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*Image Coming Soon*
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## Ingredients
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- 1 large red onion, peeled and very thinly sliced
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- 3/4 cup apple cider vinegar
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- 1/4 cup water
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- 1 teaspoon fine sea salt
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- 1-2 tablespoons sweetener (maple syrup, honey, or sugar)
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## Instructions
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1. Mix the **vinegar**, **water**, **salt**, and **sweetener** in a heated saucepan. Cook over medium-high heat until simmering. Microwave works as well.
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2. Stuff thinly-sliced **onions** into a jar or container with a lid. You can get way more in there than you think if you really stuff them.
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3. Pour the hot vinegar mixture over the onions and seal. Shake briefly to ensure full coverage. You can additionally shake periodically if you want.
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4. Marinate for as little as 30 minutes and up to 2 weeks before consuming. You can press onions down with a spoon to submerge after a while if they stick out of the liquid.
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## Notes
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### As Thin as Possible
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- The onions will pack a lot better, and ferment more if they are sliced super thin. Use a mandoline if one is available.
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### Additives
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- Add some spices for extra taste - People recommend celery salt.
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### Mix Well!
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- Mix additionally after bottling to ensure proper coverage.
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## References
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- Reference Recipe **[HERE](https://www.gimmesomeoven.com/quick-pickled-red-onions/)**
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</RecipeCard>
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