Pickled Red Onions
The tangy taste of this easy-to-make condiment adds a burst of flavor and beautiful color to a wide variety of dishes. They’re a tasty addition to just about any salad, but they really shine when added to sandwiches, burgers and tacos because their crisp acidity cuts through the richness of cheese, certain meats and mayo-based spreads.
- 1 large red onion
- 3/4 cup rice vinegar
- 1/2 cup red wine vinegar
- 2 tablespoons sugar
- 1 clove garlic, lightly crushed
- 6 black peppercorns
- Cut the ends off the onion, slice it in half lengthwise and remove the peel. Place the halves on a cutting board, cut side down and slice thinly (about 1/8-inch). Separate the slices and set aside.
- Add the rice vinegar, red wine vinegar, sugar, garlic and peppercorns to a medium saucepan and bring to a boil over medium-high heat. Add the sliced onion, stir, and continue cooking just long enough for the onion to soften and become submerged in the liquid, 1 to 2 minutes. Remove from the heat, discard the garlic and allow to cool completely.
- Once cooled, transfer the onions to glass jars with tight fitting lids and refrigerate until thoroughly chilled before serving. The onions must be stored in the refrigerator and will keep up to 2 weeks.