This is a classical garnish, ideal for cheese. They serve it with cheese boards on restaurants. It is so easy to make and should be part of your basic recipes for all occasions – even when you need to light up a busy week day. And use the left overs for other dishes, see the tip at the end of the post.
Pickled onions have sweetness, acidity and a bit of crunchiness. They pair well with hard matured cheeses but also with other types of cheeses.
You can use all types of vinegar – but let your taste buds tell you if you need more sugar or a dash of salt.
Pickled red onions
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- Peel the onion and cut into thin slices or very slim wedges.
- Pour vinegar and sugar into a pot. Bring it to boil until the sugar has dissolved. Pour over the onion and let it infuse for at least an hour (or longer).
- Drain and serve with your favourite cheeses.
A tip for you
Do yourself a favour and make a larger portion. Try the onions in a burger, on a pizza, in a pie or a sandwith or as garnish for hot dishes with meat or vegetables.
