Wine Pickled Onions | Raw

Onions that are sliced paper-thin soften quickly when pickled. The vinegar cuts the astringency of the onions and brings out their natural sweetness. These are wonderful atop veggie burgers, tossed in salads, or as a garnish for various crostini.

Serves: 1 cup
Active Time: 30 mins
Total Time: 1 hr

Ingredients

• 2 red onions, peeled and sliced paper–thin on a mandoline

• 1/2 cup red wine vinegar or merlot vinegar

• 3 tbsp liquid sweetener (e.g., agave, honey)

• 1/4 tsp sea salt

Method

In a small bowl, add all the ingredients and toss them together well. Gently massage the onions so they absorb the liquid. Allow them to pickle for at least one hour or, for best results, let the onions pickle overnight.

Store in a sealed container in the refrigerator, where they will keep for up to one week. For a sweet crunch, try them as a condiment on Indian Samosa Burgers.

This recipe is inspired by the Rouxbe Online Cooking School