Jennifer Segal

Pickled Red Onions

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Preparation info
  • Makes

    one

    24 oz jar
    • Difficulty

      Easy

Appears in
Once Upon a Chef, the Cookbook: 100 Tested, Perfected, and Family-Approved Recipes
Once Upon a Chef, the Cookbook

By Jennifer Segal

Published 2018

  • About

I’m always happy to have a jar of these pickled onions in the fridge. Not only are they gorgeous, but also their sweet and tangy flavor perks up just about any dish—from sandwiches to salads to tacos. And if you’re a raw onion–phobe like me, they’re a great way to add onion flavor to a dish without the sharp bite of raw onion.

Ingredients

  • 1 cup [240 ml] apple cider vinegar
  • 6 Tbsp [75

Method

  1. In a small nonreactive saucepan (see Pro Tip), bring the vinegar, sugar, and salt to a boil. Stir until the sugar and salt are dissolved. Remove the pan from the heat and add the onion to the pan. Let sit, stirring occasionally, until the onion slices are softened, 10 to 15 minutes. Transfer the onions to a medium jar and pour the