Pickled Red Onions are your trusted topping for sandwiches, toasts, and tacos during the year, and on our Matzah Meat Pizza right now.
These pickles have been a staple on Between Carpools, ever since we first featured them in Dinner Done. Originally shared by Fleishig Magazine editor Shifra Klein, we used them to top the Dinner Done Delmonico Tacos.
Since then, you’ve also seen them on top of these Bao Buns and they’re also perfect on top of the Cookie Corner Avocado Toast, Pulled Beef Tacos, and any Meat Pizza, and we’re using them here on this Matzah Meat Pizza for Pesach.
They’re a basic you’ll keep in your fridge and use to add punch and color to so many dishes.
The ingredients are as simply as can be, so they’re perfect both for Pesach and all year round.
Start with some thinly sliced or Frenched red onions.
Combine all the ingredients in a jar.
Shake it up!
Leave them at room temperature for a half hour, then keep in the refrigerator. They officially last a month (although they really last longer).
Pickled Red Onions
Ingredients
- 2 red onions, thinly sliced
- ¼ cup sugar
- ½ cup red wine vinegar
- 2 tsp kosher salt
- 1 tbsp warm water
Instructions
- Combine all ingredients. Marinate at room temperature for 30 minutes. Refrigerate in an airtight container for up to 1 month.
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