You cannot go wrong having these pickled red onions on hand. Use them for salads, avocado toast, burgers and more. Trust me, you’ll keep finding new uses for them.
- 3 cups red wine vinegar
- 1 cup fresh lime juice (8 limes)
- 1/4 cup grenadine
- 1/2 cup sugar
- 1 tablespoon kosher salt
- 2 large red onions, thinly sliced
- 1 cup of water
- Squeeze approximately 8 limes for 1 cup of fresh lime juice. Add it to a pot. Add all the remaining ingredients to the pot and bring it to a boil on medium to high heat. Stir a few times to make sure salt and sugar is dissolved. Should take about 5 minutes.
- While the liquid is cooking. Use a mandolin to slice to large red onions. I set my mandolin to ⅛” and it was perfect. If you don’t have a mandolin just use a knife and slice as thin as possible. Put the onions in a large bowl or container (non-reactive).
- Once the liquid has cooled a few minutes, pour the liquid over the onions. Press down on the onions with a spatula to make sure they are all coated. I didn’t have a container with a lid so I used saran wrap and it worked fine. I transferred them to a large jar the next day.
- Refrigerate for at least one hour, but ideally, for 24 hours.
- Bobby Flay’s pickled red onions recipe called for two large red onions. I actually sliced three onions because I wanted to have more on hand. Sooo – this recipe can hold three red onions without adjusting any of the ingredients.