Where has this recipe been all my life? Pickled onions are one of those super subtle “accessory” items that add a little pop of magic into every dish they touch. If you don’t know how good they are, you don’t miss them if they’re not there, but once you experience them, you’ll never be able to eat a taco without them again! In my case, that must-have came in the form of brussel sprouts that I discovered while friends were in town at a local music joint. The brussels were perfectly caramelized with a drizzling of balsamic, a dollop of romesco sauce (that recipe’s coming VERY soon) but the show stopper taste bud topper were the pickled onions. Ah-mazing! In fact, I tried to create the whole dish the very next day, but the onions needed a full day to sit in their brine, and it just didn’t taste as good without them!
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I mean, hello, delicious!
]The best part, is no cooking is required, no simmering, no complicated canning…..just throw the onions in a mason jar with the water, vinegar, salt and sugar and let them sit. That’s it!
|Prep Time||10 min|
|Cook Time||24 hours|
- 1 red onion sliced into thin rings
- 1/2 cup apple cider vinegar
- 1 cup warm water
- 1 Tb sugar
- 1.5 tsp kosher salt
- Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.
- Place onion in a medium/large mason jar. Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you’re in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.