Friday, September 30, 2016

Easy Pickled Red Onions

Pickling is one of my favorite things to do.  It requires only a few ingredients and you can complete the process rather quickly if you are in a time crunch.  Plus, you can pickle almost anything!  Cucumbers are a thing of the past.  Let's say hello to beets, cauliflower, carrots, and even radishes.  Click here to see my post on pickled watermelon radishes.   

Lately, red onions have become one of my favorite things to pickle.  They are a wonderful addition to salads, tacos, or even your morning eggs.  They keep for approximately 2 weeks in the refrigerator (if they last that long) so you can make a large batch and always have some on hand when you want to add some tangy crunch to your favorite dish. 


1 large red onion - sliced
1/2 cup of vinegar - I like apple cider vinegar
1 tablespoon of sugar
1 teaspoon of salt


In a medium sized pot, add all of the ingredients and enough water to cover the onions. 
Bring to a boil and then lower the heat to a simmer. 
Cook the onions for about 15-20 min. 
You are looking to partially cook the onions and reduce some of the liquid. 
Remove the pot from the heat and transfer the onions to a bowl or mason jar. 
Let cool and they are ready to eat.

How easy is that?!  The onions also turn a beautiful, vivid shade of pink.  Pickling is a great way to add extra flavor to your dishes without adding extra calories. 

What are you going to pickle today?