What can one say about pickled red onions? I think I could probably write you a poem. But really, the only thing one really needs to say about pickled red onions that they are completely awesome. I submit to you as evidence:
A. They are more or less hot pink. Hot pink food is clearly awesome.
B. They’re a little salty, good and tangy, and have just a hint of sweetness; meaning your mouth will be very happy.
C. And they seriously jazz up any dish you add them to. You can use em’ on sandwiches, burgers, soft tacos, and a whole lot of things I haven’t even thought of yet. (I’m pre-warning you that pickled red onions are going to start showing up in future recipes around here, so you might has well just go ahead and make a batch now.)
D. If that wasn’t enough, as a bonus, pickled onions happen to be super quick and easy to make. Like you can do it now. Even though it’s Monday. They are easy enough to be made on a Monday.
See. Totally. Awesome. Now go make.
Quick Pickled Red Onions– Yields one 16 oz jar.
- 1 to 2 red onions, peeled and sliced into thin strips (amount needed will depend on the size of your onions)
- 1/2 cup red wine vinegar
- 3 tablespoons white vinegar
- 1 tablespoon kosher salt
- 2 teaspoons sugar
- Fill a two cup mason jar with sliced red onions. Gently compress the onions to fit as much in the jar as as possible, but leave about 1/2 inch of room at the top of the jar.
- Add the red wine vinegar, white vinegar, kosher salt, and sugar to a small sauce pan. Heat over medium high heat, stirring frequently until the sugar dissolves into the mixture. Pour the mixture into the mason jar over the sliced onion. If the jar has been filled enough, the liquid should just cover all the onions. (If the jar isn’t packed semi- tightly you may need more liquid to cover the onions. The recipe for the liquid can be doubled if needed.)
- Close the jar and refrigerate overnight before serving. The onion will keep stored in the fridge for up to a month. However they are NOT shelf stable so you really DO need keep them refrigerated, even if your mason jar ends up sealing during the process.