Quick Pickled Red Onions

Having pickled red onions in my fridge at all times is very important to me. They can brighten a dish in so many ways, and once you start you will never stop. Just give it a try, all you have to do is combine vinegar, water, salt, sugar and (peppercorns -optional) in a pot, bring to a boil and cover the thinly sliced onions. Let cool. Refrigerate. Boom.

Aren’t they beautiful.. and this was only ten minutes after covering them with the mixture. Wait until tomorrow to see the color (sorry you’ll have to make them yourself to see the beauty).

My favorite ways to use pickled onions are on tacos, sandwiches, salads, honestly anything that needs a pop of acid. Burrito bowls, yup, I can imagine a potato salad being delicious with them. Greek burgers? I am throwing all ideas in at this point, anyways, they last forever in your fridge so make for a perfect condiment to have on hand.

Leave a comment, like the recipe, let me know how they were.

xx

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Quick Pickled Red Onions

1 jar 15 minutes

• 1 medium red onion, sliced as thin as possible

• 1 cup white vinegar

• 1/2 cup water

• 1 tbsp sugar

• 1 tsp salt

• 1/2 tsp peppercorns (optional)

1. Combine vinegar, water, salt, sugar and peppercorns in a small saucepan and bring to a boil.

2. Slice the red onion as thin as possible, using a mandolin (carefully) if you have one.

3. Add the sliced onions to a mason jar.

4. Once the vinegar mixture has come to a boil add to the onion jar, and let sit at room temp until cooled.

5. Refrigerate for up to a month.