Onions are a hit or miss kind of food. Some people, like myself, love onions in all their beautiful forms: rings, bloomin’, caramelized, sauteed, occasionally raw… but others, (i.e. my mom) find the flavor way too overpowering in any dish. Pickled onions are a different story. I find that the sharp bite of the onion is replaced by the sweet, vinegar flavor of the brine, and with the neon pink color, pickled onions are great at spicing up any dish both in taste and in presentation.
This is my recipe for “pickled onions for dummies”. It does not require the knowledge or elbow grease of real pickling, and for the instant-gratification part of you, they are done within a good 6 hours.
Stay tuned in March for a few recipes I am posting where I’ve added my pickled onions. Let me know what else you think to add them on!
Pickled Red Onions
- 1 c water
- 3/4 c apple cider vinegar
- 1 tbs granulated sugar
- 1 1/2 tsp kosher salt
- 1-2 red onions, thinly sliced (mandoline slicers are key)
- 2 large mason jars
- spices to flavor
- In a medium bowl, mix together water, vinegar, sugar and salt until the sugar and salt appear to have dissolved.
- Fill your mason jars with the sliced onions and pour the vinegar mixture over.
- Place in the fridge overnight. Onions will slowly pickle over time and are best when they are bright pink.