Here in our house we have big fans serving pickled red onions, from tacos to burritos and soups, salads, nachos, chilaquiles, etc. Pickled red onions, however, may also be a source of liveliness for burgers, curries, pizza or falafel, ovens, pickles and more. In general, these fast pickled red onions will be there for you anytime you need an extra pick of pungent, coloured, zippy flavour to balance your dish Red onion: A large red onion or two small red onions, which I recommend to cut as thinly as possible as vertically. (If a mandoline happens to you, this is a great time to use it! If not, you can only split the onions thinly with a knife of the chef.)Vinegar: When pickling onions, I prefers the sweeter taste. Alternatively, however, you could also use rice vinegar, white vinegar or red wine vinegar (or vinegar mix).Sweetener: White sugar is traditionally used in Mexican cooking to produce pickled red onions, but instead use maple syrup, sweet spots or agave as a natural sweetener. Salt: we’ll add a touch to make all the delicious aromas come true.Water: we’re just going to add a little water to the salt also. And you are welcome to blend the onions with a hot water before you brining if you want your onions to have a more mild flavour. Ingredients 4 Red Onions Medium Large (About 500 to
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