So as it happens, if you follow me on Instagram or Facebook, you’re already well acquainted with these gorgeous little condiments of the gods. Because I am certifiably obsessed with them. OB. SESSED. Like, call an intervention, this chick has issues because she wants to marry a jar of pickled red onions, obsessed.
I don’t know what it is, but I want to (and have been) put these on absolutely everything. It started out with fish tacos, then pork steaks, hamburger salads, grilled chicken – probably the only thing I haven’t put them on is cereal. But that’s only because I don’t eat cereal. They’re bright (in color and flavor!), zingy, crunchy, sweet, pops of flavor added to just about anything. What’s not to love?
Easy Pickled Red Onions, Ingredients:
- 3 medium sized red onions, sliced super thin (I used my handy dandy mandolin)
- 1 cup white vinegar
- 3 cups filtered water
- 2 tablespoons sugar
- 1 teaspoon salt
Easy Pickled Red Onions, Directions:
- Place sliced onions into clean sterilized jars, pack tightly. (If I’m out of mason jars, I like to use old spaghetti sauce or pickle jars! Just make sure they’re well cleaned.)
- Combine vinegar, water, sugar and salt in a microwave safe glass or bowl and microwave for 1 – 2 minutes, until salt and sugar dissolve when stirred.
- Pour brine over onions, cover and refrigerate at least two days. When the onions have turned an even shade of pinkish purple, they’re ready.