Pickled Red Onions
Course
Condiment
Ingredients
2
each
red onion
I used small – you could also do 1 large
1
cup
red wine vinegar
2
tbsp
Sugar
1
tsp
kosher salt
1
tsp
dried oregano
*optional
1
each
jalepeno
*optional – sliced very thin
Instructions
Slice the onions super thin. Like 1/8″ thick. I use my mandolin so that they are all the same thickness.
Whisk the vinegar, sugar and salt together in a mixing bowl until the sugar and salt have dissolved.
Add the oregano and onions, cover and allow to rest for 2 hours.
Store in a jar or resealable glass container in the refrigerator for up to a month.