As I’ve been exploring balancing flavors, and trying new food combinations I have truly come to love pickled red onions. Pickled everything really, but these are one of my favorites. It is not one of those ingredients that brings and item into focus when I see it on a menu. I feel it pairs particularly well with things that are sweet. Think sandwiches with roasted vegetables and their inherent sweetness that needs a bit of acidity for balance. Yummy. I made this particular batch to go with harissa roasted sweet potatoes. I also threw on some roasted salted pecans, and some candied pine nuts. It was yummy. This recipe is adapted from Bobby Flay, one if his 3000 recipes for pickled red onions.
Pickled Red Onions
- 1 1/2 cups white vinegar
- 1/4 cup water
- 2 TBL granulated sugar
- 1 TBL kosher salt
- 1 large red onion, thinly sliced
- Combine vinegar, water, sugar, and salt in a small saucepan and bring to a boil.
- Remove from heat, stir, and allow to cool for about 10 minutes.
- Place the onion in a heat safe container with a lid, then poor the hot vinegar mixture over the onions.
- Cover and allow onions to sit for at least an hour, up to 4 days
- Remove from liquid and use to top everything from sandwiches to sweet potatoes.