Receta: Cebolla roja encurtida

1. Peel, trim and cut onions in half. Slice onions to roughly 1/16” and ensure they are 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 coat and distribute equally.

4. Bring the pot to a simmer and then remove from the heat.

5. Pour the pickled onions into a storage container, cover and refrigerate for 24 hours. Drain before use.

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