Making pickled onions does not have to be a complicated process. There was a time when I pushed back on all onions. Heaven forbid picked onions found their way onto my plate. Youth and lack of a pallet led me down those dark paths and now I embrace the onion with open arms. I particularly have come to love pickled onions and for me, it’s become an everyday obsession.
This is a simple recipe. Easy to execute and if you are just not sure it’s an inexpensive test and measure. Give them at least an hour to sit but overnight is best. They will last well over a month but I would be surprised if they last that long. They will develop a lovely pink color as time goes on, that’s perfectly normal.
Anything pickled goes amazingly well with higher fat foods. That makes this very well suited for things like burgers, meatloaf and macaroni and cheese. The acid helps cut through the fat and brings balance t the force. That being said I always include these in salad and on tacos. You can prepare these and let them sit while you whip up a batch of lemon salad dressing or prepare the taco dust (seasoning) for taco night.
Easy Pickled Onions
10
minutes0
minutes1
hourIngredients
1 Red Onion thinly sliced
1 Cup Warm water
1/2 Cup Apple Cider Vinegar
1 Tbsp Sugar
1 1/2 tsp Salt
Directions
- In a medium size bowl combine the salt and sugar to warm water, give a mix until dissolved.
- Add vinegar to the water mixture.
- Add the sliced onion. Let sit at room temperature for at least an hour. Transfer to a clean jar and refridgerate.
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