Pickled Red Onion
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Pickled Red Onion
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| Servings |
| 4people |
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Ingredients
- 2 Red onions—sliced very thin. Consider halving or quartering them after slicing.
- .5cup red wine vinegar
- 3tbsp honey
- 1tsp kosher salt
Instructions
- Mix ingredients together in a bowl.
- Massage to separate the onion sections and evenly coat
- Cover or move to a zip top bag and refrigerate at least an hour, overnight is better. Should last weeks refrigerated in a sealed jar.
Recipe Notes
Should last a long time in the fridge. At least 2 weeks. Consider using a couple of tablespoons of the “broth” to add a bright, citrusy note to various foods. I hear tell it really punches up a Bloody Mary.
Also, consider adding other flavorings like garlic cloves, a hot pepper, a sprig of rosemary, black peppercorns, or allspice berries. Or use your imagination.