The champion of the garnish world, Lena’s Kitchen Pickled Onions will transform any meal from good to great. Using only four ingredients, you’ll end up with a sweet and tangy topping for either breakfast, lunch, or dinner.
¾cuprice vinegar, you cna sub with white wine vinegar or champagne vinegar
1 ½tbspsea salt
Chop red onion in half. Peel and slice very thin into half-circle slices.
Add the onions into a bowl, rinse with warm water, and lightly squeeze the onions to drain the excess water.
Place the onions into a jar. I use a 35.9oz Weck Jar, or you can use a wide mouth 32 oz mason jar. You want to have enough space for everything to fit. Then add in the salt, warm water, and rice vinegar. Mix with spoon or close the lid and shake.
Refrigerate for at least 4 hours, or leave them overnight in the refrigerator for the best results. Reuse the liquid up to 4 times. Adjust vinegar and salt each time if needed.
TIP: Reuse the liquid up to 4 times. Make sure to adjust the salt, vinegar and water ratio to taste when you do.VINEGARS: Make sure your rice vinegar DOES NOT have any SUGAR. This will change the flavor. I would NOT recommend apple cider or white vinegar. They are just not the perfect fit for this pickling liquid. I've tried them with both and found the flavor to be overpowering, which will not give you the intended flavor meant for this recipe.