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For us Dominicans there is an essential ingredient in some of our dishes, and this is the Red Onion combined with Vinegar, we get as a result a recipe called Pickle and this will be our topic today, Pickled Red Onion Recipe Sautéed with Vinegar.
But, where can not miss this pickled onion? in the Dominican mangú, tostones, un puré of potato and can also be a side dish on other dishes. Also how easy and fast it is to make a pickled red onion, you will love it.
You can prepare a lot of pickled and keep it well up to three days in the fridge, after this time it will become too soft and for my taste it will not go.
About our Pickled Red Onion Recipe Sautéed with Vinegar
Esta receta es súper básica, fácil de hacer y con unos pocos pasos e ingredientes lo vamos a conseguir. Initially this recipe was made with lard, but later most Dominicans began to use vegetable oil for it, for now it is the only change that has suffered.
Then there is usually little variation in how Dominicans prepare the pickled onion, the main difference in the preparation is in the type of oil, in my case I prefer olive, but the most common is a vegetable oil such as peanuts or corn, you can also add a little pepper.
How to prepare Pickled Red Onion Sautéed with Vinegar
- 4 Tablespoons of olive oil.
- 2 large red onions, cut into thin strips or wheels.
- 2 Tablespoons of apple cider vinegar.
- Salt to taste.
- 1 teaspoonful freshly ground pepper to taste.
- Start by heating the oil in a pan over low heat, add the onion and go stirring while the onion becomes dizzy, but not so much.
- Add the vinegar and season with pepper and salt to taste, stir until the onions acquire a bright color, about two minutes.
- You can already serve, use it as a garnish of mangú, puree, boiled cassava, in Dominican salami, chops, etc.