For the past 3 years I have been hooked on pickled onions. Normally, I am unable to eat pickles since they are a migraine trigger for me, but quick pickles like these do me no harm, so yay for that. They have become a staple in my fridge and every now and then I try them on something new, and ask myself why I did not think of that sooner. They are embarrassingly easy to make and find that it takes me longer to wash the mandoline that it does to actually make the recipe because nothing is even cooked. I recently developed another recipe for the Pride of Bristol Bay with their wild salmon, and this one uses these little purple darlings of crunchy goodness. So keep an eye on their recipe stream for that.
Ingredients for the Pickled Red Onions
- 1 Red Onion (also called purple onions by some)
- ½ cup Apple Cider Vinegar (I have used Red Wine Vinegar in a pinch)
- 1 Tablespoon Sugar
- 1 ½ teaspoons Salt
- A glass jar large enough to hold all the ingredients
Directions for making the Pickled Red Onions
Chop the red onion into long, thin pieces – I use a Mandoline slicer for this. Set aside.
Put all other ingredients in a glass jar with the lid on and shake thoroughly until the sugar is dissolved. Add the onion, pressing it down so that it is covered by the liquid. Let sit at room temperature for one hour, then refrigerate.
Ideally it is refrigerated for 12-24 hours before use because they really do get better after a good soak. Try to use them within 2 weeks, but really that is not hard because they are great on sandwiches, burgers, tacos, fish, buddha bowls, avocado toast, and so much more.
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