Recipe: Pickled Red Onion (rcomp 513)



Recipe Preparation

  1. Slice the peeled, trimmed and halved onions to roughly 1/16″ and ensure they are completely separated and not sticking together to increase their surface area. 
  2. Combine water, vinegar, sugar and salt in a sauce pot. Whisk until the sugar and salt are dissolved and bring to a boil. 
  3. Add the onions to the boiling pickling liquid and stir to ensure they are coated and equally distributed. Allow the onions and pickling mixture to get back to a simmer, shut down and pull the pot off the heat. 
  4. Pour the pickled onions into a Cambro container and allow to cool in refrigeration. 
  5. Cover the storage container and refrigerate for 24 hours. Drain before use.

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