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This is my favorite way to take the harsh "bite" out of raw onions and add a tasty sweet and sour flavor profile.  Use these to elevate salads, sandwiches, burgers, eggs, tacos, meats, and more--the possibilities are endless. With under 10 minutes of prep, plus an hour to marinate, you can keep a jar of these pickled onions in the fridge and have them conveniently ready to use for at least 2-3 weeks.

Here's how to make these tasty pickled onions:

Step 1. Assemble the ingredients

• cider vinegar, white vinegar or a combo of both (I use half and half)
• red onion
• sugar
• salt

OPTIONAL ADDITIONS (It's fine to leave these out--you choose!)

• jalapeno
• whole peppercorns
• garlic cloves
• mustard seeds

Step 2: Thinly slice the onions with a knife or mandoline.

view on Amazon: my handy Oxo mandoline

Step 3: Combine vinegar, water, sugar, and salt in a microwave-safe measuring cup or bowl.  Microwave on high for approx. 2-3 min, until boiling and the sugar dissolves when whisked. (STOVETOP OPTION: combine ingredients in a small saucepan. Bring mixture to boil over high heat, stir to dissolve sugar.)

Step 4. Stuff a pint jar or container with onion slices. (NOTE: If you're adding other optional ingredients, put them in the bottom of the jar before adding the onions.)

Step 5. Pour the hot vinegar mixture into the jar, making sure the onions are covered. Press onions down with the back of a spoon to assist in immersing them. Let cool at room temperature for 30 minutes, cover, and refrigerate.

Step 6. Let the onions marinate for at least 1 hour before eating them. As they marinate, the color in the outer layer will dissolve and eventually turn the entire jar of onions a lovely pink. Store in the fridge for 2-3 weeks.

And, that's how easy it is to make a jar of pickled onions that you will find endless ways to add flavor to your food. 

Make it a Yummy day!

Monica

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Pickled Red Onions

By Monica              Servings: 1 pint

Ingredients

• 1/2 cup distilled white or apple cider vinegar
• 1/2 cup water
• 2 tablespoons sugar (or other preferred sweetener)
• 1 teaspoon kosher salt
• 1 red onion, thinly sliced
• OPTIONAL ADDITIONS:
• 1/2 fresh jalapeno, cut in thin rounds
• 1/2 teaspoon peppercorns
• 2 cloves garlic, peeled
• 1/2 teaspoon mustard seeds

Directions

Combine vinegar, water, sugar and salt in microwave-safe bowl.  Microwave on high for approx. 2-3 min, until boiling and sugar dissolves when whisked. (STOVETOP OPTION: combine ingredients in small saucepan. Bring mixture to boil over high heat, stir to dissolve sugar.)

Stuff sliced onions (and any optional additions) into pint (2 cup) jar or container. Pour hot vinegar mixture over top until onions are covered, pressing them down with a spoon to ensure they are all immersed. Cool at room temperature for 30 min., cover, and refrigerate.

OPTIONAL ADDITIONS may be added to the bottom of the jar before adding onions.

Onions may be eaten after they have marinated for 1 hour. Keep them in the fridge for 2-3 weeks. Drain onions before using.

Serve on salads, sandwiches, burgers, eggs, tacos, meats, and more--the possibilities are endless.

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