Ingredients

1 medium red onion

1/2 cup red wine vinegar
1 tbsp raw cane sugar
1 tsp salt
hot water

pint mason jar (15 oz/500 mL)

Method

1. Thinly slice red onions. You can use a sharp knife, a mandoline slicer, or the slicing blade of a food processor to do this.
2. Add sliced onions to your pint jar (you may need to shove them in a bit depending on the size of your onion).
3. Add red wine vinegar, sugar, and salt to the jar.
4. Top off the rest of the jar with hot water, leaving about 1.5-2cm of space from the top of the jar.
5. Screw on the jar lid tightly and shake to combine everything.
6. Place in the fridge for at least 1 hour before eating (I prefer to leave them overnight for the best flavour). Store in the fridge for up to 1 week – the onions will continue to pickle and develop a great flavour with time.

Notes:

1. Pickled red onions are an amazing ingredient that I add to almost every savoury dish that I eat. I have used it to top salads (nectarine salad & picnic pasta salad), macro bowls (golden slaw), tacos (taco lettuce wrap & potato wedge al pastor taco bowl), sandwiches, burgers, and many more. It is so versatile in use and adds an incredible, bright flavour to any dish.
2. If you would like to use other vinegars or sugars in this recipe, see below for my favourite substitutions. Keep in mind that the colour of the ingredients that you use will affect the colour of the final pickled product (i.e. coconut sugar will appear darker and more browned than if using raw sugar):
   • Red wine vinegar is substituted well by white wine vinegar or apple cider vinegar
   • Raw cane sugar is substituted well by maple syrup or coconut sugar