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!
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