Pomegranate Pickled Red Onions
15 minutes
Serves: 4
- Mini whisk
FRENCH PANTRY
- Black Vietnam Pepper
- Tellicherry Pepper
- Pomegranate White Balsamic Vinegar
- Bordeaux Red Wine Salt
boncook.com
Ingredients
-
1 Large red onion – halved and sliced thin
- 1 and 1/2 cups hot water
-
½ Apple Cider Vinegar
-
½ cup FRENCH PANTRY Pomegranate White Balsamic Vinegar
-
¼ cup light brown sugar
-
3 tablespoons FRENCH PANTRY Bordeaux Red Wine, salt
-
2 teaspoons FRENCH PANTRY Black Vietnam Peppercorns
- Optional Red Pepper Flakes to taste
Instructions
- Slice the top and bottom off the onion, and then slice the onion in half, from top to bottom.
- Remove the outer peel. Lay the cut surfaces of the onion on a cutting board, and then slice in half again.
- Slice each quarter into half moons about 1/8″ thick using a very sharp knife.
- Once sliced, separate the pieces
For the Brine:
- Use a glass container with a tight-fitting lid (canning jars are ideal!).
- Start with the hot water and add all the ingredients; then, swiftly whisk the mixture.
- Add onions, add the lid, tighten, and shake.
- For the best experience, refrigerate overnight.
This Quick Pomegranate Pickled Red Onion recipe is speedy and easy to make. The pickled onions store well in the refrigerator, and with so many different meals, you’ll quickly become obsessed with having them on hand to up the gourmet game at home.
Enjoy cooking and baking from our boncook kitchen to yours!
