pickled red onions.

easy little flavor bombs.

keep em on hand.

put em on lots of things.




Simple Pickled Red Onions

Store airtight in refrigerator


  • 1 large red onion
  • 1/2 cup white vinegar
  • 1 TB. red wine vinegar
  • 10 peppercorns


Boil about 6 cups of water.

Slice the red onion into thin rings (if you slice from top to bottom of onion instead of side to side, it'll slice into thin rings and you just need to gently separate them a bit).  Put sliced onion into a strainer and place in the sink.  Pour boiling water over the onions to blanch.  Or "par-blanch." [??]  I dunno, I read about it on the internets.  Blanching just barely cooks the onion instead of putting the full-powered freshly chopped onion in the vinegar mixture.

Stir the vinegars and peppercorns (and any additional herbs or spices you'd like) in a big jar.  I was just going for most basic pickled onions, here.

Move blanched onions from strainer to jar and stir or shake gently with the vinegar mixture.

Refrigerate for at least one day before using.  Keep refrigerated until you've eaten them all up!

I made these earlier last week and we have used them in several meals already!