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How-To Guide for Pickled Onion
Pickled onion is not only deliciously tangy, it's quite versatile, as well. It's amazing on avocado toast but it's also great on salads, wraps and sandwiches.
Let’s start off with what is needed for this recipe.
- Mandoline (or sharp knife)
- 1 canning jar
- 1 red onion
- Red wine vinegar
- 1 lime
Step 1: Prep
- First things first, make sure your canning jar is clean and ready for use!
- Cut off the ends of the onion, peel away the protective layer of skin, and cut the onion in half.
- I like a thin-to-medium onion slice, so I set my mandoline (which is a culinary utensil used for slicing, though a sharp knife can work just fine) to my preferred setting. I then slice both halves of the red onion.
- Cut the lime in half using the knife.
Step 2. Assemble
- Put the sliced red onion into the canning jar.
- Squeeze both halves of the lime into the jar.
- Pour the red wine vinegar over the onions till the liquid just barely covers the tops of them.
- Put the lid on the jar and screw it on tight, then give it a shake so that the onions are fully coated and the lime juice mixes fully with the red wine vinegar.
- Place the jar in the fridge and let it sit for 30 minutes.
Step 3. Enjoy!
Once you have oh so patiently waited for the half-hour to pass, you can enjoy your pickled onions!
I find they last a few weeks; of course they need to stay refrigerated. Usually by the time three weeks have passed, I need to make a new batch anyways! So I haven’t tested their longevity past that point.
I hope you enjoy!
© 2021 Jane Swink