Pickled red onion in wine vinegar
4 servings
5 minutes
Pickled red onion in wine vinegar is an exquisite addition to any German dish. Its history dates back to when marinades were used to prolong the freshness of food. This recipe creates a perfect balance of sweetness, acidity, and mild spiciness, revealing deep flavor nuances of the onion. Red wine vinegar gives it a rich aroma, while red pepper and bay leaf add pleasant piquancy. Pickled onion perfectly complements meat appetizers, sausages, and traditional German dishes like schnitzel and potato salad. It can be served as a side dish or added to sandwiches for a special flavor. Refreshing, crunchy, and slightly tangy – this onion will adorn your table and serve as an ideal accent in culinary experiments.
1
Clean 2 medium onions (or 1 large) and slice them into half rings.
- Red onion: 2 heads
2
In a saucepan, mix vinegar, water, sugar, salt, red pepper flakes, and bay leaf. Bring to a boil, stirring until the sugar dissolves.
- Red wine vinegar: 0.5 glass
- Water: 0.5 glass
- Sugar: 2 tablespoons
- Salt: 0.5 teaspoon
- Red pepper flakes: pinch
- Bay leaf: 1 piece
3
Place the onions in a sterilized jar and cover them completely with the marinade.
- Red onion: 2 heads
- Red wine vinegar: 0.5 glass
- Water: 0.5 glass
- Sugar: 2 tablespoons
- Salt: 0.5 teaspoon
- Red pepper flakes: pinch
- Bay leaf: 1 piece
4
Tightly close the lid and chill.
