These Pickled Red Onions are easy to make and last a long time in the fridge.
- Prep Time
- 2 cupsServings
- 2 large red onions, peeled, halved, and thinly sliced
- 1 cup cider vinegar
- 1 tablespoon balsamic vinegar
- 1/8 cup granulated sugar
- 1 heaping teaspoon kosher salt
1. Place all the ingredients in a glass jar and keep in the fridge until ready to use. The longer you store it the more intense the flavor gets.
As the onions are so thin you can start using them after half an hour of marinating in the pickling liquid.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2015 SUBSCRIBE NOW