By Naz Deravian

Pickled red onion livens up a wide array of dishes, providing a bright crunch and a festive fuchsia hue. The bite of the onion itself is tempered in a sweet, salty and sour brine. Choose from a variety of vinegars, depending on what’s in the pantry, including white, red or apple cider vinegar. For extra flavor, feel free to add a couple of garlic cloves, mustard seeds, allspice berries or coriander seeds to the brine. The pickled onion can be used right away or stored in the fridge for up to 1 week; their flavor will develop the longer they sit. Use them as a topping for any number of dishes, including salads, soups, eggs and burgers. 

INGREDIENTS

Yield: 2 cups (with pickling liquid)

• 1 large red onion
• 2 teaspoons kosher salt (such as Diamond Crystal)
• 2 teaspoons granulated sugar
• ¾ cup vinegar (white or red wine, distilled or apple cider)

PREPARATION

1. Thinly slice the red onion by halving through the root and slicing in the same direction. Separate the slices by hand, as best you can, without getting too obsessive. Place the onion slices in a heat-proof, wide-mouth jar or container (about 1 pint capacity). It might seem like they won’t fit, but the onion slices will shrink as they pickle.
2. Add the salt, sugar, vinegar and ¼ cup water to a small saucepan. Heat over medium-high, stirring to dissolve the salt and sugar. As soon as the mixture comes to a boil, remove from the heat and pour half of the liquid over the onion, pressing down the slices with the back of a spoon. Add the remaining liquid, continuing to press down the slices.
3. Cover and give the jar a gentle shake. Set aside to pickle for about 30 minutes. Serve right away, or cool to room temperature and place in the fridge in the pickling liquid, covered, for up to 1 week.

From Debbie J, thank you. An alternative recipe:

1 cup white vinegar, 3/4 cup sugar, 1/2 cup water

Melt ingredients on stove and then keep in refrigerator. Cut up cucumbers, peppers and red onion. Put a good amount of dressing on them, add salt and pepper, and some feta cheese. Dress your salad 1/2 hour before you eat.

Note: I have been eating these pickled onions all week – on everything! It must be my Russian ancestry, speaking of which I want to recommend a terrific book if you haven’t already read it, A Gentleman in Moscow, by Amor Towles. It’s about a count, who after the  Bolshevik revolution of 1917, is placed under house arrest at his current residence, the Hotel Metropol in central Moscow. It is also a British television limited series consisting of eight episodes. Not to miss!