If you’ve never had pickled red onions, I pity you.
I mean, seriously, what sort of life have you lived?
WHO HURT YOU!?
Sweet and tart, picked red onions are essential for so many things.
Tacos, steaks, carnitas… all other foods, really.
This is a really quick recipe for a really quick pickle. I make this by the jar, to have handy in the fridge at all times, and replenish as needed.
Three ingredients, that’s it.
It’s called a quick pickle because you do it with vinegar, some sugar, and you pop it in the fridge. In as little as a few hours, you have the most delicious little treat to top your meal.
Slice the onion up really thin.
The thinner you make it, the quicker the pickle!
Stuff the onion rings into a jar.
I keep so many glass jars around in preparation for the day Andy agrees to my dream of raising thousands of bees.
We aren’t there yet, but every year I get closer and closer to the hive life.
Don’t have jars? Throw them in a plastic container.
It’s the pickled onion container now until the end of time, you won’t get the smell out, so just embrace it and make things official.
Once the jar is full of onions, fill it with Apple Cider Vinegar and a tablespoon of sugar. Add two tablespoons if you’re using a bigger container.
Seal the jar and toss it in the fridge for at least 2 hours, the longer the better.
Honestly, these keep getting better in time, and as the container gets depleted, I just add more ingredients.
- 1 large Red Onion
- Apple Cider Vinegar
- 1 tbsp Sugar
- Slice the red onion thinly and add it to a jar or container.
- Cover in vinegar and add the sugar.
- Seal the jar or container, shake, and refrigerate for at least 2 hours.