Photography by Steve Klise. Styling by Elle Simone.

Pickled Red Onion

Name: Pickled Red Onion
Total time: 45 min
Yield: Serves 6 to 8 (Makes about 1½ cups)
Ingredients: 1 red onion, halved and sliced thin; 1 cup distilled white vinegar; 1/3 cup sugar; 1 teaspoon kosher salt

By Bryan Roof

Time

15 minutes, plus 30 minutes cooling

Yield

Serves 6 to 8 (Makes about 1½ cups)

Ingredients

Ingredient check list

1 red onion, halved and sliced thin

1 cup distilled white vinegar

⅓ cup sugar

1 teaspoon kosher salt

Why This Recipe Works

Vinegar and sugar tempered the sharpness of the onion and provided the perfect acidic yet sweet balance for this recipe. Being patient while the mixture cooled was essential here as the 30-minute cooling period allowed for the flavors to meld together.

Before You Begin

Use a baseball-size onion for this recipe. Cider vinegar or red wine vinegar can be substituted for the distilled white vinegar.

Instructions

Place onion in medium bowl. Bring vinegar, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Pour vinegar mixture over onion, pressing onion below surface of liquid. Let onion cool completely, about 30 minutes, stirring occasionally. (Pickled onion can be refrigerated for up to 1 week.)

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