Pickled red onions are a great garnish for food, giving you a tangy kick of flavor and a bright pop of vibrant color. This quick recipe for pickled red onions has them ready to enjoy within a few hours.
240ml(1cup)apple cider vinegaror white/ white wine vinegar
50grams(¼cup)raw cane sugar
1teaspoonsalt
1teaspoonwhole peppercorns
4star anise
Instructions
Measure the water, vinegar, and sugar into a saucepan and add a generous pinch of salt.
Bring the pickling solution to a boil, stirring to allow the sugar to dissolve.
Finely dice the red onions into thin strips and place them into prepared sterilized jars.
Pour the hot pickling liquid over the red onions. Make sure the onions are completely covered but that there is still around a finger width margin of space at the top of the jars.
Let the pickled onions cool before screwing on the lids and placing them in the fridge. Leave them overnight and then consume within 2 weeks.
Notes
The pickled red onions can be enjoyed after a couple of hours if sliced thinly enough, but are best left overnight.