Pickled Red Onions

by Rachel on November 4, 2013

Pickled Red Onions

For some reason I was under the misguided impression that pickled red onions were hard to make. Ha. Soufflés are hard to make, pickled onions – not so much. These are an excellent and colorful addition to salads, Mexican food, roasted salmon or with smoked fish. They add a nice zip to all sorts of meals. Make some, put them in your fridge and see where your imagination takes you.

 Pickled Red Onions

  • ½ red onion sliced
  • juice of a medium lemon (prefer Meyer)
  • 2 teaspoons sugar

Dissolve the sugar in the lemon juice. Place the onions in the juice. Allow to sit at room temperature for one hour. If using immediately, drain and serve. If using later, store in the refrigerator in the juice for up to 2-3 days.

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