Acid is one of the items in a complete dish that can be easy to miss. Some fresh citrus isn’t always handy and it weird be a little weird to toss some vinegar into something. I find that an acidic, pickley side is perfect for keeping a bite fresh. It helps balance flavors and keeps you wanting to eat more. When I have an excess of red onions, I love to make a batch of pickled red onions that are a little sweet, a little sour, a little spiced, and extra crunchy to be a side dish or a topping. Even better, this is great to add some acidity and color to a cheese or charcuterie board.
Ingredients
Red onions – the red onions marinate long enough to turn the entire slices of onion a beautiful pinky fuchsia color
Cinnamon – skip the cinnamon if you don’t want them spiced
Spiced Pickled Red Onions
Ingredients
- 1 red onion
- 1/4 cup brown sugar
- 1/2 cup red wine vinegar
- 1 1/2 cup boiling water
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp black peppercorns
Instructions
- Slice onions thinly, into about 1/4" pieces.
- Put all onions in a heat safe container.
- Add brown sugar, cinnamon, salt, peppercorns, vinegar, and boiling water.
- Mix all ingredients together, ensuring sugar has all dissolved and all onions are submerged in the liquid.
- Allow to come to room temperature and then refrigerate overnight.
- The next day, use it to top toast, bagels, salads, or have it as a side with your favorite stir-fry or noodles.
These would be perfect on the The Work From Home Salad or with 10-Minute Soy Ginger Noodles!