Recipes

Quick Pickled Red Onion

Prep Time:

Serves

Ingredients

  • 1 red onion, thinly sliced (about one cup)
  • 2 black peppercorns, optional
  • 1 bay leaf, optional
  • 1/2 cup boiled water
  • 1 tbsp white sugar
  • 1 tsp kosher or sea salt
  • 1/4 cup apple cider vinegar
  • 1/4 cup white vinegar

Created By

Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email kimi@petojofood.com or call 519 488 0316

Directions

When I say quick, I mean quick. Minimal effort, a modest amount of patience (about 30 minutes), and you’ll have some tasty pickles on your hand. I love these with tacos, sandwiches and salads.

  1. Place onion, black peppercorns and bay leaf in a jar or ceramic container.
  2. In a bowl, whisk sugar and salt in boiled water until dissolved. Stir in vinegars. Pour brine over onions in jar, let them sit at room temperature to cool, about 30 minutes.
  3. Seal with lid and place in refrigerator until ready to use. Pickled onions will keep for up to 2 weeks.

Created By

Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email kimi@petojofood.com or call 519 488 0316

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