Pickled Red Onions

pickledonions

 
These have quickly become one of my favorite condiments.  I love them piled up on a burger or a pork taco, or used as a beautiful garnish. These will keep for weeks in the fridge –  I store my pickled onions in a glass mason jar.
2 red onions, thinly sliced
1 cup cider vinegar
1 tsp. kosher salt
1 tsp. granulated sugar
Blanch red onions in a small sauce pan of boiling water for 1 minute; drain well in a colander.  Return onions to sauce pan; add vinegar, salt and sugar, plus enough water to just barely cover onions.  Bring to a boil over high heat, simmering for 1 minute.  Remove from heat and let cool. Transfer onions and brine to a glass jar and chill.  Onions will turn bright pink and will crisp as they cool.
Now You’re Cookin’,
Chef Alli

Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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[…] tsp. kosher salt and 1/2 tsp. freshly ground black pepper 4 slices sharp cheddar cheese, quartered pickled red onions (or substitute sliced red onions) 4 Kaiser buns, split and toasted leaf lettuce 1 tomato, thinly […]

[…] tsp. kosher salt and 1/2 tsp. freshly ground black pepper 4 slices sharp cheddar cheese, quartered pickled red onions (or substitute sliced red onions) 4 Kaiser buns, split and toasted leaf lettuce 1 tomato, thinly […]

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