Pickled Onion
By Natalie EstradaPublished on August 6, 2019
Time
15 minutes, plus 30 minutes cooling
Yield
Serves 6 to 8 (Makes about 1½ cups)
Ingredients
1 small onion, halved and sliced thin1 cup white wine vinegar 5 teaspoons sugar 1 teaspoon dried oregano 1 teaspoon table salt
Before You Begin
For more spice, add 1 thinly sliced jalapeño chile to the onion before pouring over the vinegar mixture.
Instructions
- Place onion in medium bowl. Bring vinegar, sugar, oregano, and salt to simmer in small saucepan over medium-high heat. Simmer, stirring occasionally, until sugar is dissolved. Pour vinegar mixture over onion, cover loosely, and let cool completely, about 30 minutes.
Time
15 minutes, plus 30 minutes coolingYield
Serves 6 to 8 (Makes about 1½ cups)Ingredients
1 small onion, halved and sliced thin
1 cup white wine vinegar
5 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon table salt
Ingredients
1 small onion, halved and sliced thin
1 cup white wine vinegar
5 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon table salt
Ingredients
1 small onion, halved and sliced thin
1 cup white wine vinegar
5 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon table salt
Why This Recipe Works
For the best results, we sliced the onion thin so that it absorbed the pickling liquid quickly and evenly. A mix of white wine vinegar and sugar provided the perfect acidic yet sweet balance. A little dried oregano gave the onion some herbaceous complexity. After only 30 minutes of cooling, the pickled onion was ready to serve.
Before You Begin
For more spice, add 1 thinly sliced jalapeño chile to the onion before pouring over the vinegar mixture.
Instructions
- Place onion in medium bowl. Bring vinegar, sugar, oregano, and salt to simmer in small saucepan over medium-high heat. Simmer, stirring occasionally, until sugar is dissolved. Pour vinegar mixture over onion, cover loosely, and let cool completely, about 30 minutes.
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