Portuguese Pickled Red Onions (Cebola Roxa em Conserva)
These Portuguese-style pickled red onions are tangy, lightly sweet, and perfectly balanced with red wine vinegar, bay leaf, and black peppercorns. They add brightness to grilled meats, sardines, sandwiches, and salads and come together in just minutes.
Ingredients
- 4 red onions, thinly sliced
- 1 cup red wine vinegar
- 1 cup hot water
- 2 tablespoon sugar
- 1 + ½ tbsp + tsp salt
- 1 - 1 ½ teaspoon whole black peppercorns
Instructions
- Thinly slice the red onions and pack them tightly into a clean mason jar.
- Add the sugar, salt, and black peppercorns directly into the jar over the onions.
- Pour in the red wine vinegar and very hot water.
- Add the bay leaves on top.
- Seal the jar tightly and shake well until the sugar and salt dissolve.
- Let cool completely, then refrigerate.
Notes
• Lightly pickled in 2 to 4 hours.
• Best flavour after 24 hours.
• Keeps refrigerated for up to 3 weeks.
• If onions are not fully covered, top up with equal parts vinegar and water.
• This is a refrigerator pickle only and not safe for shelf canning.
• Best flavour after 24 hours.
• Keeps refrigerated for up to 3 weeks.
• If onions are not fully covered, top up with equal parts vinegar and water.
• This is a refrigerator pickle only and not safe for shelf canning.
