Pickled onions: a simple and easy condiment that can be made in minutes and stored in the refrigerator to eat with tacos, eggs, plantains, hot sandwiches and just about any grilled meat.
I have a confession to make. I do not like pickles. I really, really dislike them. So much so that if you put pickles in one of my sandwiches and then take them out, I can still detect the pickles taste and smell. Once I have detected any type of pickles residue in my food, you can be sure that I won't be eating it. There is just something about cucumber pickles that I just can't get around to enjoy them.
Thankfully, I cannot say the same about pickled onions. I actually LOVE pickled onions. Isn't that weird?
Actually, no. It's not weird. Pickled onions are just better in every possible way, and they are so easy to make.
Simply add some red onions to a brine solution in a mason jar, let it rest over night and that's it! You'll have pickled onions for days.
Keep a full jar of these babies in your fridge and have it handy to add a delicious tart crunch to any dish. The pickled onions will last up to two weeks in the refrigerator, not that it'll take that long for you to eat them all.
- 1 mason jar
1 red onion, peeled and sliced
1 cup warm water
1/2 cup apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoon salt
- Peel the onion and cut into slices.
- Add to a mason jar.
- In a separate bowl, whisk together the water, vinegar, sugar and salt until the salt and sugar have completely dissolve.
- Pour over the onion slices inside the mason jar.
- Seal tight and refrigerate overnight.
- Serve with your favorite taco, sandwich, burger, etc.
- North American
- 1 jar
- Total Time
- 4 minutes, 59 seconds