Quick-Pickled Red Onions

Lukas Volger Lukas Volger
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This staple of Mexican cuisine, a tempting snack on its own, is also a great addition to almost any burger, sandwich, or salad. Use any light vinegar you prefer: Champagne vinegar, red or white wine vinegar, plain white vinegar, rice vinegar, cider vinegar, or a combination thereof.

1h 4
Easy Vegetarian Vegan Pescatarian Gluten Free Low Carb Parve

Directions

Prepare the Pickled Red Onions

  1. In a bowl, combine cold water, vinegar, salt, and sugar, whisking to dissolve.

  2. Add the onions, ensuring that they are fully submerged.

  3. Let stand for at least one hour, or up to a week in the refrigerator, stored in the pickling liquid. Drain before serving.

Credits

Description:

Makes 1 and 1/2 cups

Description:

Recipe from Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers – Plus Toppings, Sides, Buns and More, copyright © Lukas Volger, 2010. Reprinted by permission of the publisher, The Experiment, LLC. Photography by Christina Heaston. Available wherever books are sold.

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