Ridiculously Perfect Pickled Red Onions

I hate red onions. I love pickled things. By all accounts, this dish should break even at best. It does SO much more. These were without a doubt the highlight of The Chef’s birthday meal (and, of course, one of the parts he prepared himself).

They have the perfect crisp, salty, spicy bite, and I have no doubt they’re fantastic on everything. Barrett likes to use them on tacos, sandwiches, burgers or anything braised. I like to eat them straight.

2 red onions sliced very thin
12 oz of red wine vinegar
couple squirts of honey
salt and pepper to taste

  1. Heat vinegar, honey, salt, and pepper.
  2. Once warm, pour over sliced red onions.
  3. Cool and refrigerate until ready to use.

I think these are even better a few days later, so keep your hands off for a while. If you can.

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4 Comments

Filed under Pickled, Sauces, Side dishes, Toppings, Veggies

4 responses to “Ridiculously Perfect Pickled Red Onions

  1. Katie

    Question: do you like other colors/types of onions?

  2. I actually like cooked or sauteed onions, so the challenge here was to get me to eat something semi-raw and not complain incessantly about it. And I didn’t. It was a slurpfest.

  3. Pingback: “Braised” Brisket Tacos with Spiced Coffee Sauce | Nummy Num Num

  4. Pingback: Barrett’s Red Onion Marmalade | Nummy Num Num

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