Sauce
Quick Pickled Red Onions
2 h 15 minServes 10Nutri-Score C€
C
2 h 15 min
2 h 15 minQuick Pickled Red Onions
what you need
Ingredients
red onion (peeled, sliced very thin)Produce3 pieces
red wine vinegarPantry480 ml
waterOther240 ml
bay leafSpices2 pieces
garlic (cloves, peeled and lightly crushed)Produce3 pieces- black peppercorns (whole)Spices10 pieces
sugarPantry30 g
per serving
Nutrition
20kcal
- Carbs
- 5 g
- Proteins
- 0 g
- Fat
- 0 g
what you’ll use
Tools
Saucepan
Mixing bowl
glass jar
step by step
Method
- Step 1
Slice the onions
- Cut the onions from the bottom up to the root, then slice them as thinly as possible.
- Thinner slices absorb the brine better.
- Separate the rings with your fingers and pack them into a glass jar or Mason jar.
- Step 2
Make the brine
- In a saucepan, combine the red wine vinegar, water, bay leaves, garlic, peppercorns and sugar.
- Bring the mixture to a boil.
- Step 3
Pour over the onions
- Immediately pour the hot brine over the onions, filling the jar to the top.
- Cover with a piece of cheesecloth or a paper towel.
- Step 4
Chill and pickle
- Refrigerate for a couple of hours or overnight so the onions soak up all the flavor.
- The pickles keep in the fridge for about 2 weeks.
most cooked first