Pickled red onions are very easy to make. They are wonderful when paired with just about any meat dish you can think of. Most pickled red onion recipes call for adding sugar – some for lots of it, some just a teaspoon. I’m trying to eliminate sugar as much as possible these days, so did not use any sugar, and we all loved the result.
- 1 large red onion
- 1 cup white vinegar
- 1½ cups water
- 2 teaspoons kosher salt
- 4 bay leaves
- 6 whole peppercorns
- Peel the onion and slice it into thin, ⅛-inch slices. Separate the slices and place them in jar large enough to accommodate all of them (a 1-quart jar should work).
- In a small saucepan, combine the vinegar, water and salt. Add the bay leaves and the peppercorns. Bring to a boil over high heat, stirring until the salt dissolves.
- Turn the heat off. Pour the liquid over the onions. With a wooden spoon, press down on the onions to make sure they are well-covered. Close the lid and allow to sit at room temperature 3 hours before serving. Refrigerate leftovers for up to a week.