Pickled Red Onions

Name: Pickled Red Onions
Prep time: 5 min
Total time: 5 min
Ingredients: 2 large red onions (peeled, halved, and thinly sliced); 1 cup cider vinegar; 1 tablespoon balsamic vinegar; 1/8 cup granulated sugar; 1 heaping teaspoon kosher salt

Naomi Nachman • Apr 28, 2016 (Updated: Aug 20, 2019)Comment Jump to Recipe

These Pickled Red Onions are easy to make and last a long time in the fridge.

Pickled Red Onions

Prep Time 5

Total Time 5

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Servings

Ingredients

2 large red onions peeled, halved, and thinly sliced
1 cup cider vinegar
1 tablespoon balsamic vinegar
1/8 cup granulated sugar
1 heaping teaspoon kosher salt

Instructions

Place all the ingredients in a glass jar and keep in the fridge until ready to use. The longer you store it the more intense the flavor gets.
As the onions are so thin you can start using them after half an hour of marinating in the pickling liquid.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2015 SUBSCRIBE NOW

Category: Recipes

Holidays: Shavuot

Diets: Pareve

About Naomi Nachman

Naomi started her own kosher personal chef business, The Aussie Gourmet. She is sought after to give cooking demonstrations and produce kosher Chopped competitions across the country, where she shares her immense enthusiasm for food.Naomi also hosts her own weekly show, “Table for Two with Naomi Nachman” on The Nachum Segal Network. In addition, Naomi writes a monthly column for the Mishpacha magazine covering food trends, and is also a contributing editor to The Jewish Home newspaper distributed in Long Island, Baltimore and California writing weekly articles and recipes.Naomi is the director of the Culinary Arts Recreational Program for Ram Caterer’s Pesach program at the Trump National Doral Resort in Miami, Florida.

Comments

Daniel Danieli

Jul 17, 2022 at 6:29 pm

Sad, that in a country [ISRAEL] that produces not just excellent table wines but superb wines that the same wineries cannot or will not produce balsamic vinegar or wine vinegars where they now have to be imported. Why is that?

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