PICKLD RED ONIONS
With a nod to Ecuadorian onion curtido, Cebollas Encurtidas, and plying traditional pickling methods of vinegar and sugar rather than the juice of lime or bitter orange; My Pickld Red Onions are a sweet and sour adornment to just about anything you relish.
PREP/COOK TIME: 35 Minutes (13 Hours Inactive)
Makes Over One Pint
INGREDIENTS
1 Large – Red Onion, Thinly Sliced
½ Cup – Granulated Sugar
½ Cup – Apple Cider Vinegar
1 Cup – Filtered Water
1 Tsp – Kosher Salt
½ Tsp – Coarse Black Pepper
THE NITTY GRITTY
Place sliced onions in a heat-safe quart container with salt and pepper.
In a medium saucepan, bring sugar, cider and water to a rapid simmer at medium high; cook till sugar is dissolved.
Pour hot liquid over onions and stir. Let cool uncovered for 30 minutes to an hour.
Cover and place in fridge for 12 hours before using.
Transfer pickled onions to an airtight container and keep refrigerated for up to 2 weeks.
MARCH 22, 2021
