Quick Pickled Onions

Quick Pickled Onions

I like making a batch of pickled onions to keep in the fridge to add on top of tacos, salads, in bagel sandwiches or on egg breakfast dishes. The condiment is tangy with a more subtle onion flavor than using raw onions.

The onions become soft sitting in the pickling mixture and turn a beautiful bright pink shade that lasts for up to two weeks in the refrigerator. Feel free to add herbs such as thyme to the pickling brine if a little added flavor is desired.

While either white vinegar or apple cider vinegar work for this – white vinegar brings out a brighter color from the onions. Watch a how-to video here from my Instagram!

Quick Pickled Onions

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Prep Time 5 mins

Cook Time 10 mins

Serves 2 cups pickled onions

Ingredients:

• ½ cup white vinegar or apple cider vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon kosher salt
• ½ teaspoon black peppercorns
• 1 medium red onion, thinly sliced

Instructions:

• In a small saucepan, bring the vinegar, 1 cup of water, sugar, salt and peppercorns to a boil over medium heat, stirring until the sugar and salt dissolve.
• Remove from heat, separate the onions and add to a large mason jar then pour the vinegar mixture over the top.
• Close the jar and let sit for at least 1 hour before using. Refrigerate for up to 2 weeks and drain before using.

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