Tangy and sweet, pickled onions add a burst of both color and flavor to so many dishes! Try them on tacos, burgers, salads, pizza, and more!
- 1 large red onion (or 2 smaller ones)
- 1/2 cup rice vinegar
- 1/2 cup red wine vinegar
- 1/4 cup water
- 1 tablespoon sugar (more if desired)
- 1 large garlic clove, sliced in half or thirds
- sprigs of herbs
Peel onion and slice in thin slices or half-moons (1/4″ thick at the largest and and thin as a thin mandolin slice). Set aside.
Combine vinegars, water and sugar and stir until sugar is dissolved. (Add optional ingredients if using)
Add onions and let sit a minimum of 10 minutes and up to a couple weeks. Store in fridge.