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Make these easy and delicious pickled onions for grilled meats, poultry and seafood all summer. Once made, the onions keep for up to two weeks (refrigerated). Enjoy!
Prep time: 5 – 10 minutes
Serves: 4 to 6
Ingredients:
1 large red onion, peeled & thinly sliced
1/2 cup water
1/4 cup distilled white vinegar
1/4 cup white Balsamic vinegar
2 tablespoons agave nectar
1-1/2 tablespoons honey
1-1/4 teaspoons salt
1/4 teaspoon crushed chili flakes
1/2 teaspoon dried oregano
Directions:
1. Place onions (tightly-packed) in a one-pint mason jar or other glass jar.
2. In a 4-cup saucepot, combine the water, vinegars, nectar, honey, salt and chili flakes.
3. Bring mixture to a simmering boil.
4. Place jar with onions in a sink to avoid splatters.
5. Pour the pickling liquid over the onions; let stand until the jar is warm to the touch.
6. Sprinkle the oregano over top of onions.
7. Cover the jar with a tightly fitted lid and refrigerate for at least one hour.
8. Serve cold as a side or garnish to meats, poultry and seafood. Alternatively, add the pickled onions to meat, vegetarian or vegan tacos and salads.
9. Pickled Red Onions will keep, refrigerated, up to one week.
Text & Photograph ©2021 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
