Pickled Red Onions
15
- Prep Time15 min
- Total Time15 min
- Makes4 to 6 servings
(Recipes by: Diala Canelo; produced by: Chantal Braganza and Sun Ngo; Photography by Carmen Cheung; food styling by Sage Dakota; prop styling by Christine Hanlon; hair and makeup by Wendy Rorong; clothing courtesy of horsesatelier.com)
These pickled onions add flavour and texture to tacos and salads and keep well in the fridge for about a week.
Ingredients
1 medium red onion, thinly sliced
2 cups white vinegar or rice vinegar
1/4 cup cold water
1 1⁄2 tsp sea salt
1 1⁄2 tsp granulated sugar
1 bay leaf
Instructions
Place onion slices in a bowl or large mason jar; pour in vinegar and water. Add salt, sugar and bay leaf.
Mix and cover with a lid. Let stand for 20 min.
Make-ahead tip
Pickled red onions can be made ahead and refrigerated for up to 1 day.
This recipe is part of a homemade taco bar menu developed for Chatelaine by Diala Canelo. Get all the recipes for our complete taco feast.
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