rawpickledonionsvegancondiment
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.
Prep
30 mins
Cook
Serves
Difficulty
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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
1/4 tsp sea salt
Method
1
In a small bowl, add all the ingredients and toss 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.
2
Store in a sealed container in the refrigerator, where they will keep for up to one week.
Nutrition
Estimated per serving
Calories
115
Fat
0.2g
Sodium
590mg
Sugar
27.5g
Techniques used
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Knife Cuts
Preservation & Cold Prep